Instructions: In a small bowl, combine mayonnaise, lemon juice, garlic, and rosemary. Cover and refrigerate aioli until ready to use or for up to 2 days.

Rinse fish and pat dry. Brush all over with oil. Arrange fish on cooking grate. Place lid on grill. Cook, turning once with a wide spatula halfway through cooking time, until fish is opaque but still moist in center (about 10 minutes; cut to test). Using spatula, transfer fish to a platter or individual plates. Serve with aioli. Season to taste with salt.

This recipe yields 4 servings.

Comments: Prepare this garlic mayonnaise a day or two in advance so the flavors have time to blend. It is equally good with such side dishes as sliced tomatoes and cooked small potatoes or green beans.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.