Grilled Swordfish with Pesto Aioli Recipe

Serves/Makes: 4

Ingredients:

• 2 pounds fresh swordfish steaks (about 1 inch thick)
• Salt and pepper to taste
• 2 tablespoons margarine, softened
• Pesto Aioli sauce (see recipe below)

How to cook Grilled Swordfish with Pesto Aioli:

• Prepare Pesto Aioli sauce 1 hour before serving.
• Season the swordfish steaks with salt and pepper.
• Preheat the grill and brush oil on the griddle to minimize sticking.
• Grill the swordfish steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork.
• Serve the grilled swordfish with Pesto Aioli sauce.

Pesto Aioli Sauce Ingredients:

• 4 tablespoons fresh basil
• 1 tablespoon garlic, minced
• 3 egg yolks
• 1 tablespoon lemon juice
• 1 cup virgin olive oil
• 2 tablespoons Parmesan cheese
• Salt and pepper to taste

How to cook Pesto Aioli Sauce:

• In a blender, pulse basil, garlic, lemon juice and egg yolks.
• With blender on low speed, add oil slowly, until mixture is thick.
• Add and pulse in Parmesan cheese, salt and pepper.
• Refrigerate for 1 hour.

Comments:
Aioli is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing. There are many variations, and one common one is to add mustard. In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature.

Tips:
Swordfish, which really is flavorful, can easily be found in fish markets.
It can be replaced with fresh tuna fish, shark, marlin, halibut or mahi-mahi.

This recipe for Grilled Swordfish with Pesto Aioli serves/makes: 4

Main Ingredient: Swordfish
Preparation Method: Broiled/Grilled
Cuisine: French