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Grilled Swordfish With Rosemary Aioli

Recipe by Annie Roberts, Executive Chef, Robert Mondavi Winery (Serves 4)

Ingredients:

  • 1 1/2 lb. swordfish cut into 1/2" thick slices
  • 1/4 cup chopped thyme
  • 1/4 cup olive oil
  • 2 cloves garlic, finely chopped

    • Preparation: Mix together the thyme, olive oil and garlic. Spread on swordfish steaks, marinating the steaks. Grill over mesquite charcoal. Serve with Rosemary Aioli.

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