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Swordfish Steaks with Olive Gremolata

['7 tablespoons olive oil, divided, plus more for grill', '3/4 cup coarsely torn fresh breadcrumbs', 'Kosher salt, freshly ground pepper', '2 tablespoons chopped fresh parsley', '2 tablespoons coarsely chopped green olives (such as Castelvetrano)', '1 tablespoon coarsely chopped golden raisins', '1 teaspoon finely grated lemon zest', '2 (8–10-ounce) swordfish steaks (1–1 1/4" thick)', 'Lemon wedges (for serving)']

Prepare grill for medium-high heat; oil grate. Toss breadcrumbs with 1 Tbsp. oil in a medium bowl; season with salt and pepper. Place a cast-iron skillet directly on grill grate and toast breadcrumbs in skillet, tossing occasionally, until golden brown and crisp, about 5 minutes. Transfer toasted breadcrumbs back to bowl and let cool.
Add parsley, olives, raisins, lemon zest, and 5 Tbsp. oil to breadcrumbs and toss to combine; set gremolata aside.
Rub swordfish with remaining 1 Tbsp. oil; season with salt and pepper. Grill until swordfish is lightly charred and just cooked through (fish will feel firm, almost like a cooked pork chop), 6–8 minutes per side.
Transfer swordfish to a platter and top with gremolata. Serve with lemon wedges for squeezing over.

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