Grilled Cracked Peppercorn Swordfish with Lemon-Basil Aioli

This is a wonderful and easy-to-make dish that we offer as a special from time to time. We serve it with a salad of romaine, avocados, mushrooms and red onion rings in an orange-cilantro vinaigrette.

Serves 4

• 1 ½ lbs. swordfish cut into 4 steaks
• cracked black pepper, as needed
• ½ cup mayonnaise
• 1 chopped garlic clove
• 1 tblspn. chopped fresh basil
• 1 ½ tblspn. capers
• juice of ¼ lemon

Coat swordfish with fresh cracked pepper and grill.

When cooked, slice swordfish steaks into ounce slices and arrange on the plate in a fan shape.

To make the aioli put mayonnaise, garlic, basil, capers and lemon juice in a blender and blend until smooth. Serve aioli as a garnish for the fish.