SWORDFISH STEAK WITH GARLIC HABANERO AIOLI (GF)

SWORDFISH STEAK WITH GARLIC HABANERO AIOLI | makes 2 steaks \

INGREDIENTS

  • 2 swordfish steaks
  • 1 tbsp butter
  • himalayan salt
  • black pepper
  • 2 egg yolks
  • grapeseed oil
  • olive oil
  • 4 cloves garlic
  • 4 leaves of mint
  • 2 medium tomatoes
  • 1 lemon

STEPS

aoili

  1. take 2 egg yolks and whisk them with a pinch of salt, grated garlic and a little bit of water
  2. whisk like mad
  3. add a little bit of grapeseed oil at a time while you're going mad whisking
  4. start adding olive oil while you're whisking, keep going until you achieve the silky creaminess you expect from a well made aioli
  5. add a crushed up dried habanero pepper
  6. add some chopped fresh mint

swordfish

  1. heat your pan well - very important to prevent sticking and to get the beautiful crisp brown layer on the swordfish
  2. throw some butter into your pan 
  3. place your steaks into the pan
  4. make sure you spoon over the butter onto the top of the steaks to keep them moist
  5. flip over when the fish starts to look opaque slightly less than 1/2 up
  6. season with salt and lots of black pepper

tomatoes

  1. heat some light olive oil in a pan
  2. add your halved tomatoes and sear them face down
  3. toss in some grated garlic in the pan
  4. grate some lemon zest right into the pan
  5. flip over the tomatoes when they are soft and season them with salt and pepper

plating

  1. plate the swordfish and tomatoes
  2. drizzle the creamy aioli on top and while you're at it, be generous with the aioli around the fish
  3. I served it with kale, but that's just because I'm addicted to kale, but you can be creative