GRILLED SWORDFISH RéMOULADE

Grilled Swordfish Rémoulade image

Yield makes 4 servings

Number Of Ingredients 10

1 cup mayonnaise, preferably homemade (page 602)
Salt and black pepper to taste
1 small garlic clove, minced
2 tablespoons chopped drained capers
2 tablespoons chopped fresh parsley leaves
1 teaspoon chopped fresh tarragon leaves or a pinch of dried
1 tablespoon Dijon mustard
2 anchovy fillets, minced
1/4 teaspoon cayenne, or to taste
1 1/2 to 2 pounds swordfish, in 1 or 2 steaks

Steps:

Start a wood or charcoal fire or preheat a gas grill (or broiler); the fire should be quite hot and the rack about 4 inches from the heat source. While it's heating, make the mayonnaise and combine it with all the remaining ingredients except the fish. (If you're making the mayonnaise in a food processor or blender, you can save yourself some mincing by adding the garlic at the beginning and pulsing in the other solid ingredients while the sauce is still in the machine.)
Grill the fish, turning when nicely browned, about 4 or 5 minutes, then cook for 4 or 5 minutes more. The fish is done when just a bit of translucence remains in its center; use a thin-bladed knife to check. Serve hot or cold, with the rémoulade sauce.

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