Whole30 Swordfish with Pistachio Gremolata
Prep time
Cook time
Total time
Serves: 2+
  • Swordfish Steaks 2 each
  • Coconut Oil 1 TBSP
  • Unsalted Shelled Pistachios .5 cup (50 g)
  • Fresh Parsley, Loosely Packed .33 cup (20 g)
  • Fresh Mint, Loosely Packed .25 cup (10 g)
  • Sea Salt .5 TSP
  • Crushed Red Pepper Flakes .5 TSP
  • Black Pepper .25 TSP
  • Zest and Juice of 1 Lemon
  • Extra Virgin Olive Oil 1 TBSP
  • Garlic Cloves Minced, 2 Each
  1. Preheat the oven to 350 F / 180 C
  2. Heat a cast iron skillet (or alternative oven safe pan) over medium high heat and melt the coconut oil.
  3. Lightly season the swordfish steaks on both sides with salt and pepper to taste and then add to the pan once heated. You should only cook about 1 - 2 minutes per side just to sear.
  4. Once both sides have been seared, move the pan with the fish to the oven and bake for an additional 8 - 10 minutes or until cooked through.
  5. Meanwhile, add all ingredients remaining ingredients for the Pistachio Gremolata into a blender or food processor and pulse a few times to combine. I like to leave mine somewhat chunky.
  6. Spoon the gremolata over the fish or other protein of your choice. It's a zesty topping so I recommend a simple side. You will likely have leftover which you can throw over your next meal or spice up your eggs for breakfast! Keep covered and refrigerated for up to 1 week.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/02/15/nagging-tasks-whole30-swordfish-pistachio-gremolata/