Archive for December 5th, 2011

These fish steaks have an incredible herbaceous aroma. Fresh garlic mayonnaise made with chopped green olives adds a rich counterpoint. There may appear to be a lot of ingredients here, but they are all quickly stirred together. Aside from the marinating time, the dish takes less than 15 minutes from start to finish. Fair warning: The fresh mayonnaise uses raw egg yolks in the traditional manner. If you’re concerned about salmonella, buy your eggs from a trusted source. Or use prepared mayonnaise, as described in the shortcut.

Prep: 5 minutes
Marinate: 1 to 3 hours
Grill: 6 to 8 minutes.

– Long-handled spatula.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.


For the fish:
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 clove garlic, minced
1½ pounds swordfish steaks, rinsed and patted dry
Oil for coating grill grate

For the aioli:
1 egg yolk
1 tablespoon fresh lemon juice
3 cloves garlic, minced
½ teaspoon mustard powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup extra-virgin olive oil
2 tablespoons pitted, chopped green Spanish olives such as arauco, arbequina, or manzanilla.

1. For the fish: Combine the lemon juice, rosemary, parsley, mustard, olive oil, and garlic in a small bowl. Spread over the swordfish, cover, and refrigerate for 1 to 3 hours.
2. Rest the fish at room temperature before grilling, about 20 minutes.
3. Heat the grill as directed.
4. For the aioli: Whisk together the egg yolk, lemon juice, garlic, mustard, salt, and pepper in a medium bowl. When the mixture begins to thicken, whisk in the olive oil in a slow steady stream. If it gets too thick, whisk in a little water to thin it. Whisk or stir in the chopped olives. (Let stand at room temperature until the fish is cooked. It can also be covered and refrigerated for 3 to 4 days). 
5. Brush the grill grate and coat it with oil. Put the swordfish on the grill, cover, and cook until just a bit filmy and moist in the center, 3 to 4 minutes per side.
6. Serve each swordfish steak with a dollop of the aioli..

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