Grilled swordfish swimming in Thai herbs
At Myers+Chang, chef Alison Hearn makes mayonnaise for the aioli and whisks in sriracha, a hot sauce. You can also use commercial mayonnaise, as suggested here.
|1/2||cup lime juice|
|1/2||cup fish sauce|
|2||tablespoons sugar, or to taste|
|3||Thai bird chilies, cored and sliced|
|1||large clove garlic, grated|
2. Whisk thoroughly.
|1/2||cup commercial mayonnaise|
|2||teaspoons Dijon mustard|
|1||tablespoon lemon juice|
|1/2||teaspoon kosher salt, or to taste|
|2||tablespoons sriracha (hot sauce)|
|Pinch of cayenne pepper|
|Dash of Worcestershire sauce|
2. Taste for seasoning and add more salt, if you like.
|Salt, to taste|
|1||package (8 ounces) rice vermicelli noodles|
|4||swordfish steaks (6 ounces each)|
|Canola oil (for the grill rack)|
|1||head butter lettuce, cored and cleaned|
|1/2||bunch fresh cilantro (leaves only)|
|1/2||bunch Thai basil (leaves only)|
|1/2||bunch mint (leaves only)|
1. Light a charcoal or gas grill.
2. Bring a saucepan of salted water to a boil. Add the noodles. Cook, stirring occasionally, for 4 minutes. Drain into a colander.
3. Rub the swordfish steaks all over with aioli. When the grill is ready, rub the grill rack with canola oil.
4. Grill the swordfish for 4 minutes, turn it over, and cook on the other side for 4 minutes more.
5. Divide the lettuce among 4 dinner plates. Scatter the cilantro, basil, and mint on top. Divide the vermicelli noodles among the plates. Place the grilled swordfish on top. Pour nuoc cham over the fish. - Adapted from Myers+Chang