Joanne Weir Follow @ChefJoanneWeir

Grilled Fish Skewers with Caper and Olive Aioli

Serves 6


2 lemons
1/2 cup (4 fl oz/30ml) extra-virgin olive oil
2 garlic cloves, crushed
Salt and freshly ground black pepper
1 1/2 pounds (675g) fresh firm-textured fish, such as mahi-mahi, grouper or halibut, cut into 1-inch (2.5-cm) chunks
12 bamboo skewers

1 recipe Caper and Olive Aioli (see recipe)


Heat a charcoal grill.

Juice the lemons and soak the bamboo skewers in half of the lemon juice for 1 hour. Reserve the remaining juice.

Place the olive oil, garlic, salt and pepper in a bowl and stir.  Skewer the swordfish and brush with the garlic oil mixture. Grill the skewers, turning every 2 minutes until cooked but still slightly pink inside, about 6 to 7 minutes total.

Caper and Olive Aioli
1 egg yolk
1 teaspoon Dijon mustard
1/2 cup regular olive oil (not extra virgin)
1/2 cup peanut, vegetable, corn or safflower oil
3 cloves garlic, finely minced or mashed in a mortar and pestle
Lemon juice, reserved from above, to taste 
Salt and freshly ground black pepper
3 tablespoons capers, chopped
¼ cup picholine olives, pitted and chopped

In a small bowl, whisk the yolk, mustard and 1 tablespoon olive oil together until an emulsion is formed. Combine the olive oil and the peanut oil. Drop by drop, add the oil to the emulsion, whisking constantly. Continue to do this, drop by drop, in a steady stream, whisking, until all of the oil has been added. Do not add the oil too quickly and be sure that the emulsion is homogeneous before adding more oil. Add the garlic and lemon to taste and season with salt and pepper. Add the capers and olives and stir together.

To thin the mayonnaise, add 3 tablespoons warm water. Use the same day that you make this.

Makes about 1 ½ cups