Swordfish, Ripe Green Olive & Preserved Lemon Skewers with Gremolata | Lindsay

Ingredients

• 1 cup packed fresh parsley leaves
• Zest of 2 lemons
• 1 big clove garlic
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 1 1/2 lbs swordfish, skin removed, cut into 1-inch cubes
• 1 tablespoon olive oil
• 2 preserved lemons (7 oz jar), juices reserved, cut into 1-inch pieces
• 1/2 cup Lindsay® Crafted Green Ripe Olives, drained