Grilled Swordfish Steak with Lemon and Dill Mayonnaise
Description
This is one of our family's favorite preparations of Swordfish Steak. We have found that the milder taste of this seafood steak makes it a particularly good choice for pairing it with a great wine!
At a Glance
Equipment
No special culinary equipment is needed to prepare this wonderful grilled Swordfish Steak entrée.
Ingredients
12 ounces of Swordfish Steak
1/3 cup of Mayonnaise
2 tablespoons of Lemon Preserves in Salt, rinsed and dried lemon peels diced (for a recipe to prepare these lemon preserves, click here). If you do not have lemon preserves, please see the Substitution Suggestion in the Directions.
1 tablespoon of the juice of the Lemon Preserves in Salt
1/2 teaspoon of Dill Weed
1 Lemon for grilling, cut in half
Black Pepper, freshly ground
Directions
To Prepare the Lemon and Dill Mayonnaise:
Place the mayonnaise, lemon preserves’ diced lemon peels, and dill weed in a blender and pulse to emulsify. Place the Lemon and Dill Mayonnaise in the refrigerator until it is ready to be used. (Please note that this can be made in advance.)
To Prepare the Swordfish Steak:
Preheat the grill to medium high. Place 1 tablespoon of the mayonnaise on one side of the swordfish steak and grind some black pepper on it. Place the swordfish on the grill with the mayonnaise side down. Let it grill for about 5 to 6 minutes. Add another 1 tablespoon of the mayonnaise to the top of the swordfish and grind some black pepper on it, and then turn the swordfish. Let it grill for another 4 to 5 minutes. (The length of time may vary depending on the thickness of the swordfish.) While the swordfish is grilling, add the 2 halves of the lemon directly on the grill, and grill the two halves until they are charred.
Remove the swordfish and lemon halves from the grill and let them set for a few minutes. Serve the swordfish along with the remaining mayonnaise and the charred lemons.
Substitution Suggestion:
If you do not have preserved lemons, you may make a different mayonnaise by adding 1 tablespoon of Dijon mustard--instead of the preserved lemon peels. In place of the preserve lemon juice, add 1 tablespoon of fresh lemon juice. Since this won’t have any salt of the lemon preserves in it, add ½ teaspoon of sea salt to the mayonnaise. Follow all other directions as noted--just substituting these ingredients for the lemon preserve ingredients.
Wine Pairings
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