In a bowl, combine the gherkins, capers, shallot, mayonnaise ... olive oil to brush both sides of the swordfish. Sprinkle with salt and pepper. 4. Place the fish on the hot side of the grill.

1⁄4 cup olive oil and 1 teaspoon salt. Add the swordfish, turning to coat, cover the bowl or seal the bag and marinate in the refrigerator for 20 minutes. Preheat a grill or grill pan to medium ...

Slash each fish three-to-four times down both sides, rub them all over with the olive oil and season ... lift the fish off the grill and serve with the fennel mayonnaise and some boiled new ...