Swordfish with Rosemary Aioli
|Mayonnaise||180 Milliliter (3/4 Cup)|
|Lemon juice||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced or pressed|
|Minced fresh rosemary/1/2 teaspoon crumbled dried rosemary||1 Teaspoon|
|Swordfish steaks||1 1⁄2 Pound, cut about 1 inch thick (690 Gram)|
|Olive oil||2 Teaspoon|
In a small bowl, combine mayonnaise, lemon juice, garlic, and rosemary.
Cover and refrigerate aioli until ready to use or for up to 2 days.
Rinse fish and pat dry.
Brush all over with oil.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula halfway through cooking time, until fish is opaque but still moist in center (about 10 minutes; cut to test).
Using spatula, transfer fish to a platter or individual plates.
Serve with aioli.
Season to taste with salt.