Swordfish With Rosemary Aioli

Course : Fish
Serves: 4
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3/4 cup mayonnaise
1 tablespoon lemon juice
3 cloves garlic -- 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 inch thick)
2 teaspoons olive oil
1 teaspoon salt -- to taste

Preparation / Directions:

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.

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