Grilled Swordfish Rémoulade

Rémoulade is an all-purpose fish sauce, a superspicy, chunky variation on mayonnaise and perhaps the Platonic ideal of tartar sauce. You can use it with poached, baked, fried, even leftover fish, but I think it’s best with grilled fish. Swordfish is the most obvious candidate, but you can grill steaks of cod, mahimahi, mako, salmon, or tuna and serve them with rémoulade; monkfish is also good.

This combination is pretty rich; I’d be satisfied with a decent bread and a salad or steam