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.