Ingredients
- For Aioli:
- 1/2 cup mayo (Hellmann’s works great, but don’t use low-fat)
- 2 garlic cloves, mashed
- 1 Tbsp lemon or lime juice
- Cayenne pepper or hot sauce
- Salt
- For Swordfish:
- 1.5 Lb swordfish without skin, cut into 1” cubes
- 3 cups veggies cut into 1” cubes (Zucchini, tomatoes, onions)
- Salt and pepper
- 2 tsp chopped rosemary (optional)
Preparation
Step 1
In a large, non-metal bowl, mix mayo, garlic, and lemon juice. Season aioli to taste with cayenne and salt. Add swordfish and veggies to aioli, sprinkle generously with salt and pepper, and mix well. Let sit for 30 minutes at room temperature.
Preheat the oven to broil and wrap the broiler pan with aluminum foil.
Put alternating pieces of swordfish and veggies on skewers and place them in the broiler pan. Sprinkle with rosemary.
Broil 4 inches from the flame for 4 minutes. Flip the skewers and broil 4 more minutes. To test for doneness, cut into one cube of fish. If only a trace of translucency remains, the fish is done. It will continue to cook after it’s off the heat and will be completely opaque by the time you eat it. Alternatively, you can grill swordfish over high heat for 4 minutes on one side and 4 minutes on another side.