Grilled swordfish swimming in Thai herbs
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Serves 4
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
