|2 1/2||cups mayonnaise|
|2||cloves garlic, smashed to a paste with 1/2 teaspoon salt|
|Black pepper, to taste|
1. In a bowl, whisk the mayonnaise, garlic, and pepper.
2. If the mixture seems thick, add 1 tablespoon warm water. Taste for seasoning and add more salt, if you like. Set aside 1 cup aioli for the fish tacos. Cover and refrigerate until serving.
|1/2||teaspoon each ground cumin, ground coriander, and cayenne pepper|
|2 1/2||pounds swordfish, cut into 6 pieces|
|Salt and black pepper, to taste|
|3||tablespoons olive oil|
|12||large tomatoes, cored and thickly sliced|
|1||pint cherry tomatoes|
|Large handful flat-leaf parsley sprigs, leaves removed|
1. In a small bowl combine the cumin, coriander, and cayenne. Lay the swordfish in a baking dish. Sprinkle with the spice mixture, salt, black pepper, and 2 tablespoons of the olive oil. Cover and refrigerate for up to 8 hours. Let the fish come to room temperature before grilling.
2. In a small bowl combine the sliced tomatoes, cherry tomatoes, 1 tablespoon of olive oil, salt, and black pepper.
3. Light a charcoal grill or set a gas grill to medium-high. When the coals turn gray, grill the swordfish for 5 minutes on a side. Grill the tomatoes and cherry tomatoes for 5 minutes or until charred on one side.
4. Set aside 2 pieces of swordfish and about half the tomatoes for the tacos.
5. Add tomatoes to each of 4 plates. Set a piece of fish on top. Garnish with parsley and aioli.