This is a wonderful and easy-to-make dish that we offer as a special from time to time. 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.