Swordfish With Rosemary Aioli

Recipe Ingredients

3/4 cup	177ml	Mayonnaise
1 tablespoon	15ml	Lemon juice
3		Garlic cloves - minced or pressed
1 teaspoon	5ml	Minced fresh rosemary
		(or 1/2 tsp crumbled dried rosemary)
1 1/2 lbs	681g / 24oz	Swordfish steaks - - (4 ea, cut 1" thick)
2 teaspoons	10ml	Olive oil
		Salt - to taste

Recipe Instructions

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.

Source:
GRILL BY THE BOOK: FISH AND SHELLFISH by the Editors of Sunset Books

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