Grilled Swordfish and Dilly Dijon Sauce (Serves 8)

Ingredients:

4 lbs. Fresh Swordfish Steaks

1 1/2 Cups of Mayonnaise

1/2 Cup of Olive Oil

2 Teaspoons of Minced Garlic

2 Teaspoons of Minced Fresh Parsley

1 Cup of Sour Cream

Dilly Dijon Sauce Ingredients:

1 Cup on Dijon Mustard

1/3 Cup of Sour Cream

1/3 Cup of Sugar

1/3 Cup of White Wine Vinegar

1 Cup of Olive Oil

1/4 Cup of Fresh Dill Weed or 2 Tablespoons Dried

Salt and Groud Black Pepper to Taste

Directions:

Make the sauce: In a blender or food processor, combine the mustard, sour cream, sugar, and vinegar. Gradually add the olive oil while the machine is running. Transfer the sauce to a covered container; fold in the dill and refrigerate until ready to serve.

Mix the mayonnaise, olive oil, garlic, parsley, and sour cream in a large shallow baking dish. Add the swordfish and marinate, refrigerated, at least 2 hours, turning the fish several times. Grill 4 to 5 inches from the heat source for 1-inch-thick steaks, turning once, until the fish flakes easily when tested with a fork. Serve with the sauce.