Grilled Swordfish with Tangy Rosé Wine Mayonnaise will take your grilling to the next level. Grilled swordfish is topped with rosé wine mayonnaise that is also turned into a creamy vinaigrette used to dress a simple & refreshing salad of fennel, radish and avocado.
1fennel bulb, cored and thinly sliced, fronds reserved
5radishes, thinly sliced
1avocado, peeled, pitted and thinly sliced
2Tbspavocado oil(or extra-virgin olive oil)
1Tbspred wine vinegar
1/2lemon, zested and juiced
Kosher salt and pepper, to taste
In a small bowl, whisk together oil, lemon zest and lemon juice and season with salt and pepper. Pour over swordfish and allow to marinate while you prepare the other ingredients (up to 1 hour).
Rosé Wine Cream Sauce
Bring the rosé wine to a simmer in a small saucepan and cook until it has reduced to 2 tablespoons, about 10 minutes. Transfer to a medium bowl and let cool to room temperature. Whisk in shallot, vinegar, lemon zest, lemon juice, garlic and mayonnaise until smooth. Season with salt and pepper, to taste.
Fennel, Radish & Avocado Salad
In a small bowl whisk together 1/3 cup of the rosé wine mayonnaise with the oil, vinegar and lemon zest and juice. Season with salt and pepper, to taste.
In a large bowl, combine fennel, radishes and baby spinach. Toss with dressing and top with avocado, chives and fennel fronds.
Heat your grill to medium-high heat. Remove swordfish from marinade and grill, turning once, until cooked through and flaky, 3-4 minutes per side. Serve the grilled swordfish alongside the salad and with remaining rosé wine mayonnaise.