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 1/2 lbs. swordfish cut into 4 steaks
- cracked black pepper, as needed
- 1/2 cup mayonnaise
- 1 chopped garlic clove
- 1 tblspn. chopped fresh basil
- 1 1/2 tblspn. capers
- juice of 1/4 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.