Grilled Fish With Pimentón Aioli Recipe (2024)

Gee, this is kind of a fussy comment. The title of the dish says "pimentón aioli," not just "aioli." If you are objecting to the egg in the mayo or the lemon, I have read that this is common in France (not just the US).

OK, here is a thought: Make a double batch of your "aioli" and use half to brush on your fish, prior to grilling. Your fish will be non-stick and have wonderful grill marks (caramelization) from the mayo in the aioli. Use the other half, with the lemon to serve on the side.

Really easy and really good. Pimento is also sold as "smoked paprika" or "spanish paprika". I had both hot and sweet varieties in the cupboard, so I mixed them. The aioli is very nice, but the fish is wonderful without it if you are trying to avoid the calories. We grilled both swordfish and salmon (thanks, Andrea), and liked it on each.

Recipe works nicely with salmon.

Made this a second time with a 1/2 recipe of Melissa Clark's Aioli <https://cooking.nytimes.com/recipes/1017662-aioli> and then adding pimentón and lemon juice to then spoon over swordfish and some grilled new potatoes and grape tomatoes that had fresh chopped rosemary and marjoram and extra-virgin olive oil. Yum!!! Very fresh and very "alive".

The paprika mixture stayed put on the fish on the grill, unlike so many marinades that drip off right away. It lent a distinctive taste that went well with the fish, and it looked spectacular. I made the aioli several hours ahead to allow the flavors to blend and the garlic to mellow. Note that the recipe makes quite a bit, two tablespoons per serving of fish. That was twice as much as seemed ideal, so I'll cut that back next time. Served with tomato bread salad with horizon and herbs.

Not only is the aioli fantastic on the fish, but also great on potatos. An easy guest dinner.

I should have made a bit more of the marinade, but there was enough to make the fish quite tasty. The "aioli"was just OK, though. (Maybe I just don't like mayonnaise, I dunno.) Used a grill pan, served with green beans and couscous and a nice Chardonnay. Going into the rotation.

Emile’s comment on making a double batch of aioli was a stroke of genius. i didn’t double the mayo, just added all the ingredients together, slathered 2 fish portions in half the mix and grilled 4 minutes each side at 600 F in the Weber grill. best fish i’ve ever made.

Quite good with swordfish. Definitely finished in 5 minutes. Don’t overcook.

This recipe is so simple and amazing. Only thing I change is add a little lemon juice to the aioli. No matter how many steaks I buy they always get eaten.

I made this with swordfish steaks last night, and everyone loved it. I used a bit more garlic in both the grill sauce and the aioli. I order terrific Spanish pimentón from La Tienda: https://www.tienda.com/products/smoked-paprika-trio-la-dalia-pk-12.html. I will use leftover aioli to brush on chicken or pork tenderloin before grilling. Served with first corn on the cob and a simple salad of arugula, shaved Italian parm, and lemon vinaigrette. Yum!

This is good and easy. I didn’t have pimentón so I used paprika. I used lots of lemon juice and added some cayenne to the aioli. It is a nice sauce.

Made this outstanding recipe with 1.5 pound halibut fillets (about 5-6 inches thick). I put the rub and aioli sauce ingredients in the food processor (I have a small one for sauces). I also made double the aioli and could have made triple the amount and it probably would have been gobbled up by my guests too. Cooked the fillets on cedar planks over a low charcoal fire of 300 degrees and kept them covered most of the time (roughly 25 minutes). The result was very yummy!

Done with red drum … excellent

I made this with swordfish which is wonderful on it's own but the aioli was a wonderful touch. I purchased pimenton the last time I was in France but I think you can find it almost anywhere.

OK, here is a thought: Make a double batch of your "aioli" and use half to brush on your fish, prior to grilling. Your fish will be non-stick and have wonderful grill marks (caramelization) from the mayo in the aioli. Use the other half, with the lemon to serve on the side.

Superb! Easy recipe. The aioli was excellent with the halibut. Olive oil mixture for coating the fish is a great addition. Grilled on charcoal grill at 450 degrees offset from heat for 5 minutes per side. Very tasty and enjoyable.

massy liked it a lot. it was easy, i used tiny potatoes and cubed the swordfish and used the bought mayo. it needed more garlic.

Recipe didn't say how hot the grill needed to be to cook the fish. I did my Redfish fillets at about 400 degrees F.

This really works! We dressed up some fresh grouper, followed the recipe exactly using hot smoked paprika, which added just the right amount of zing but not too much. Used light mayo which worked perfectly. Served with couscous and snap peas. Used the broiler. Satisfied everyone and was as fast as predicted. Yum!

I grilled a 2 lb halibut filet and used cedar planks. It was fabulous! The cedar added another layer of flavor. Also skipped the mayo - totally unnecessary.