from Round Hill
Aioli, a garlic flavored mayonnaise from France's Provence region, flavors this seafood dish from Round Hill.
4 10-ounce swordfish steaks
Marinade for Fish:
2 tablespoons oil
1 tablespoon ginger juice
1 lemon juice
1/4 cup brown butter
1/4 cup cider vinegar
Cinnamon Aioli:
3 tablespoons toasted cinnamon
1 bulb roasted garlic
2 tablespoons Dijon mustard
1 juice of lemon
2 egg yolks
2 1/2 cups oil
Salt and pepper
Island Spice:
4 tablespoons coriander seeds, ground
2 tablespoons cumin seeds, ground
1 tablespoon whole peppercorn, ground
2 tablespoons cardamom seeds, ground
4 cinnamon seeds, ground
1 tablespoon whole cloves, ground
1 tablespoon nutmeg, ground
Garnish:
1 medium Bermuda onion, julienne
1 bulb fennel, julienne
2 peeled and sliced oranges as wheels
1 cup whole almond, toasted
1/3 cup chives
2 tablespoons olive oil
Salt and pepper
Marinate swordfish steak for 20 minutes. Set aside.
Prepare aioli. Make a mayonnaise, mixing lemon juice and egg yolks, adding all other ingredients to get your aioili.
Sear all garnish vegetables at medium high heat, add chives at the end.
Dust the fish steaks with island spices and pan fry on high heat to give it a nice color, two minutes on each side to keep the fish pink.
Display the vegetables, fish and aioilo.
