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Swordfish With Rosemary Aioli

Ingredients
  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
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
10 Minutes

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