Grilled Swordfish with Charred Tomatoes and Aioli
Crisp fall days make grilling a pleasure, especially when you’re serving luxurious swordfish. Until the weather gets cold, the fish are caught in the North Atlantic. In the market, look for thick steaks with even color and a nice sheen. Rub them with cumin, coriander, and cayenne to bring out deeper flavors. Local tomatoes peaked mid-month, but they are ripe for at least a few more weeks. Their sweet juiciness is a perfect foil for the meaty fish. Sear the steaks until golden, and set thick slices of regular tomatoes and cherry tomatoes to char beside the fish. Add a bowl of aioli (a garlicky Provencal mayonnaise) to round out the plate.
You’ll have enough fish for tacos the next day. Chop leftover tomatoes and toss them with cilantro, jalapeno, and lime to make salsa. Slice avocado, warm corn tortillas, stir more lime into the aioli, add fish, and wrap them up. The leaves turn, the grill smokes, the table is full.
AIOLI
2 1/2 cups mayonnaise
2 cloves garlic, smashed to a paste with 1/2 teaspoon salt
Black pepper, to taste
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
Aioli
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. 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.
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