Lemon-Rosemary Swordfish Steaks with Olive Aioli

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; 2 tablespoons pitted, chopped green Spanish olives such as arauco, arbequina, or manzanilla; 2 tablespoons pitted, chopped green Spanish olives such as arauco, arbequina, or manzanilla; ½ cup extra-virgin olive oil; 2 tablespoons pitted, chopped green Spanish olives such as arauco, arbequina, or manzanilla; 1 tablespoon fresh lemon juice; 1 egg yolk; Oil for coating grill grate; 1½ pounds swordfish steaks, rinsed and patted dry; ¼ teaspoon ground black pepper; ½ teaspoon kosher salt; ½ teaspoon mustard powder; 3 cloves garlic, minced; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh rosemary; 1 tablespoon olive oil; 1 clove garlic, minced; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon Dijon mustard

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

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method