Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           mayonnaise
   1      tablespoon    lemon juice
   3                    garlic cloves -- minced or pressed
   1      teaspoon      minced fresh rosemary
                        (or 1/2 tsp crumbled dried rosemary)
   1 1/2  pounds        swordfish steaks - -- (4 ea, cut 1" thick)
   2      teaspoons     olive oil
                        salt -- to taste

Preparation:

In a small bowl, combine mayonnaise, lemon juice, garlic, and rosemary. Cover and refrigerate aioli until ready to use or for up to 2 days. Rinse fish and pat dry. Brush all over with oil. Arrange fish on cooking grate. Place lid on grill. Cook, turning once with a wide spatula halfway through cooking time, until fish is opaque but still moist in center (about 10 minutes; cut to test). Using spatula, transfer fish to a platter or individual plates. Serve with aioli. Season to taste with salt.