Name: Grilled Swordfish with Rosemary Mayonnaise
Yield: Serves 4
Cuisine: United States
Ingredients: 1 cup mayonnaise; 4 8-ounce pieces swordfish, 1 inch thick (or one 2-pound steak, to be carved when cooked); 2 tablespoons mixed fresh thyme and marjoram leaves, chopped; ¼ cup olive oil; 6 medium Japanese eggplants, sliced lengthwise (or 1 large regular eggplant, cut into ¼-inch slices); ¼ cup herb oil; 3 salted anchovies, filleted, soaked 10 minutes and drained (or 6 anchovy fillets); 1 cup tomato vinaigrette; 2 tablespoons fresh rosemary leaves, blanched

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

There are as many accompaniments to grilled swordfish as there are combinations of ingredients, but the most successful in my restaurants have involved some form of ratatouille: eggplant either pureed and made spicy with coriander or roasted with garlic and herb oil, or mixed summer squash ragouts with butter and powerful fresh herbs. Because of its richness, swordfish certainly needs and can handle strong herbs, and I especially like rosemary with it. It is great with tapenade (a puree of