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