Grilled swordfish with spicy mayonnaise
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Mayonnaise |
| 2 | tablespoons | Ketchup |
| 2 | teaspoons | Dijon-style mustard |
| 1 | teaspoon | Fresh lemon juice |
| 2 | teaspoons | Wine vinegar |
| ½ | teaspoon | Drained bottled horseradish |
| 6 | drops | Tabasco, or to taste |
| ½ | teaspoon | Worcestershire sauce |
| 1 | tablespoon | Minced fresh parsley leaves |
| 4 | Swordfish steaks, each 3/4 to 1 inch thick | |
Directions
Note: Can be prepared in 45 minutes or less.
In a bowl whisk together the mayonnaise, the ketchup, the mustard, the lemon juice, the vinegar, the horseradish, the Tabasco, the Worcestershire sauce, the parsley, and salt and pepper to taste. Brush one side of each steak generously with some of the sauce and grill the steaks, sauce side down, on a well-oiled rack set 4 to 5 inches over glowing coals for 2 minutes. Brush the tops of the steaks with some of the remaining sauce, turn the steaks, and grill them for 2 minutes more. Continue basting and turning the steaks in the same manner for a total grilling time of 8 to 10 minutes, or until they are just cooked through.
Serves 4.
Gourmet May 1990 Dr. Charles W. Balch, Jr.: Pomfret Center, Connecticut Posted to MM-Recipes Digest V3 #2.TXT Posted to MM-Recipes Digest V4 #15 by jewel1@... on May 22, 1999