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Sunday Supper & More

Grilled swordfish with charred tomatoes and aioli

(Jonathan Levitt for the Boston Globe)
September 29, 2010

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Serves 4

AIOLI

2 1/2 cups mayonnaise
2 cloves garlic, smashed to a paste with 1/2 teaspoon salt
Black pepper, to taste

1. In a bowl, whisk the mayonnaise, garlic, and pepper.

2. If the mixture seems thick, add 1 tablespoon warm water. Taste for seasoning and add more salt, if you like. Set aside 1 cup aioli for the fish tacos. Cover and refrigerate until serving.

FISH

1/2 teaspoon each ground cumin, ground coriander, and cayenne pepper
2 1/2 pounds swordfish, cut into 6 pieces
Salt and black pepper, to taste
3 tablespoons olive oil
12 large tomatoes, cored and thickly sliced
1 pint cherry tomatoes
Large handful flat-leaf parsley sprigs, leaves removed

1. In a small bowl combine the cumin, coriander, and cayenne. Lay the swordfish in a baking dish. Sprinkle with the spice mixture, salt, black pepper, and 2 tablespoons of the olive oil. Cover and refrigerate for up to 8 hours. Let the fish come to room temperature before grilling.

2. In a small bowl combine the sliced tomatoes, cherry tomatoes, 1 tablespoon of olive oil, salt, and black pepper.

3. Light a charcoal grill or set a gas grill to medium-high. When the coals turn gray, grill the swordfish for 5 minutes on a side. Grill the tomatoes and cherry tomatoes for 5 minutes or until charred on one side.

4. Set aside 2 pieces of swordfish and about half the tomatoes for the tacos.

5. Add tomatoes to each of 4 plates. Set a piece of fish on top. Garnish with parsley and aioli.

Jonathan Levitt