Grilled Swordfish with Lemon Dill Aioli


I love this combination - the mayonnaise base makes the swordfish moist and slightly tangy. I think dill is great with fish and garlic is great with everything, so there's no going wrong. I don't have access to a grill, but if I did I would have used it. This deficiency did force me to get over my fear of my broiler (I live in a tiny apartment with no ventilation) and it was great, but I recommend a grill if you have one. I eyeballed the lemon and dill, so add a little at first and then season according to taste. I don't have a mortar and pestle, so I chopped them finely and then sort of smashed them with a spoon, but I would use a mortar and pestle for the aioli if you have one and it's big enough. I have leftover aioli from this dish - this will obviously depend on the size of your swordfish steak, but it will be great for sandwiches.

What you will need

3/4 cup olive oil

1/4 cup peanut or other neutral oil

1-2 tablespoons fresh lemon juice

1/4-1 cups finely chopped fresh dill

1 garlic clove

1 swordfish steak (size depending on how many people you are feeding)



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