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Grilled Cracked Peppercorn Swordfish with Lemon Basil Aioli


This is a wonderful and easy-to-make dish that we offer as a special from time to time. Serve it with a salad of romaine, avocados, mushrooms and red onion rings in an orange-cilantro vinaigrette.

Serves 4

1 1/2 lbs. swordfish cut into 4 steaks
cracked black pepper, as needed
1/2 cup mayonnaise
1 chopped garlic clove
1 tblspn. chopped fresh basil
1 1/2 tblspn. capers
juice of 1/4 lemon

Coat swordfish with fresh cracked pepper and grill.

When cooked, slice swordfish steaks into ounce slices and arrange on the plate in a fan shape.

To make the aioli put mayonnaise, garlic, basil, capers and lemon juice in a blender and blend until smooth. Serve aioli as a garnish for the fish.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.