Swordfish with Piementon
ingredients:
- a swordfish slice (1 inch thick),
- olive oil
- garlic
- piementon (spanish paprica)
- salt
- mayonaise
pour olive oil (1/2 a cup) in a small bowl and mix in a teaspoon of piementon, big pinch of salt, and couple not so small pinches of semi-finely chopped garlic, and stir.
brush this on one side of the swordfish, lay the thing on the (already hot) grill with the brushed side on the fire, and brush the other side.
then pour the rest of the oil and garlic on the thing.
as a rule, for swordfish (and salmon) you let each side stay 3 mins on fire. (for other fish 4 mins. for tuna which you would want kind of raw, 1-2 mins.)
in the meantime, make the ayoli (?). take half a cup of mayo, mix in (really) a little bit of (chopped) garlic, and fair amount (~2 teaspoons) of piementon and stir (enough to become consistent).
serve the fish with a table spoon (or more) of ayoli and a slice of lemon.