Swordfish With Raisins and Roasted Lemon–Olive Chutney

Serves 4

For the chutney:

• 1⁄3 cup (50 g) golden raisins
• 1⁄3 cup (75 ml) white wine vinegar
• 2 lemons, cut into 1⁄4-inch-thick (6-mm-thick) rounds, ends and seeds discarded
• 2⁄3 cup (165 ml) extra-virgin olive oil, plus extra for drizzling
• 1⁄2 cup (75 g) castelvetrano olives, roughly chopped
• 2 or 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 3⁄4 teaspoon kosher salt
• freshly cracked pepper

For the swordfish:

• 2 (12-ounce/340-g) swordfish steaks, about 1 inch (2.5 cm) thick
• salt and freshly cracked pepper
• extra-virgin olive oil, for drizzling
• 1⁄4 cup (35 g) salted marcona almonds, roughly chopped
• a few sprigs fresh parsley, for serving

Make the chutney:
Preheat the oven to broil.

Place the raisins in a small bowl. In a small saucepan, heat the vinegar over medium heat until steaming. Pour the vinegar over the raisins and soak until they are plump, 10 to 15 minutes. Drain, discarding the vinegar.

In a bowl, toss the lemon rounds with a drizzle of oil until evenly coated. Spread the lemons on a baking sheet in a single layer and broil on high until slightly charred, 7 to 8 minutes. Let them cool slightly, then chop the lemons into small pieces. Transfer them to a bowl and stir together with the oil, raisins, olives, garlic, parsley, lemon juice, honey, and salt. Season with freshly cracked pepper.

Make the swordfish:
Heat a cast-iron skillet or grill over medium-high heat until it begins to smoke. Season the fish with salt and pepper. Drizzle the pan with oil and immediately add the sh to the skillet. Cook the sh until golden and cooked through, about 6 minutes per side.

Just before serving, spoon the relish over the swordfish and scatter it with the almonds. Garnish with the parsley and offer extra relish on the side.