Name: Lemon-Rosemary Swordfish Steaks with Olive Aioli
Prep time: 5 min
Total time: 1 h 11 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons pitted, chopped green Spanish olives such as arauco, arbequina, or manzanilla; ½ cup extra-virgin olive oil; ¼ teaspoon ground black pepper; ½ teaspoon kosher salt; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon Dijon mustard; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh rosemary; 3 cloves garlic, minced; ½ teaspoon mustard powder; 1 egg yolk; 1 tablespoon fresh lemon juice; 1½ pounds swordfish steaks, rinsed and patted dry; Oil for coating grill grate; 1 tablespoon olive oil; 1 clove garlic, minced

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 15

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

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 mayo