Ingredients Jump to Instructions ↓

  1. 3/4 cup mayonnaise

  2. 1 tablespoon lemon juice

  3. 3 garlic cloves -- minced or pressed

  4. 1 teaspoon minced fresh rosemary (or 1/2 tsp crumbled dried rosemary)

  5. 1 1/2 pounds swordfish steaks - -- (4 ea, cut 1" thick)

  6. 2 teaspoons olive oil salt -- to taste

Instructions Jump to Ingredients ↑

  1. Preparation : 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 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.


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