Grilled Swordfish Medallions, Garlic-Herb Aioli, Yellow Rice with Chick-Peas (for 1)


For Jay’s Grilled Swordfish Medallion entree, we hand-cut and grill fresh swordfish loin while basting with a lemony-butter-parsley dressing, then serve over turmeric-scented jasmine rice pilaf (made with celery, onion, bell peppers, and chick-peas). Garlic-Herb Aioli is on the side.  Garnished with broccoli.

Swordfish’s meaty, firm texture, and distinctive ‘oceany’ flavor makes it ideal for grilling and holds up well to sauces and marinades. 

In stock