SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 11m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside.
- For the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish.
- Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread.
- Serve immediately.
HERB AIOLI
Steps:
- In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.
OPEN BEEF BURGERS
From recipe+ an easy mid week meal, suggested you serve with chips/fries, wedgies or hash browns. TIPS - make ahead - prepare a double quantity of mince mix and then freeze 4 of the uncooked patties for another dinner. Also try other types of bread rolls.
Provided by ImPat
Categories Meat
Time 25m
Yield 4 open burgers, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine mince, breadcrumbs, egg and 2 tablespoons of the pesto in a large bowl and then shape mix into 4 patties.
- Heat half the oil in a large frying pan over moderate heat and cook patties for 3 to 4 minutes each side or until browned and cooked through and then remove from the pan and place on a abing tray.
- Add remaining oil to the pan and cook and stir onion for 2 to 3 minutes or until golden and remove from the heat.
- Preheat an oven grill to moderately high and cook focaccia under the grill until golden.
- Sprinkle the patties with cheese and cook patties under the grill until cheese bubbles and is melted.
- Whisk mayonnaise and remaining pesto.
- Place one piece of focaccia on each serving plate and spread each focaccia with half the pestor mayonnaise and then top with spinach, tomato, onion and patties and then top with the remaining pesto mayonnaise.
- Serve burgers with wedges, chips/fries or hash browns.
Nutrition Facts : Calories 536, Fat 40.8, SaturatedFat 13.1, Cholesterol 151.5, Sodium 357.8, Carbohydrate 14.8, Fiber 1.6, Sugar 4.3, Protein 27
OPEN SWORDFISH BURGERS WITH HERB AIOLI
Make and share this Open Swordfish Burgers With Herb Aioli recipe from Food.com.
Provided by Kate in Katoomba
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill or BBQ to high.
- Place fish in a bowl and cover with oil and lemon zest. Season to taste.
- Make the aioli in a small bowl by combining all of the aioli ingredients.
- Cook fish for 2-3 minutes each side, depending on the thickness of the fillet, or until cooked to taste.
- Toast cut sides of the ciabatta and put on a platter. Top each with some salad leaves, tomatao slices and the cooked fish. Add a dollop of the herb aioli. Serve with lemon wedges.
Nutrition Facts : Calories 320.6, Fat 19.1, SaturatedFat 3.4, Cholesterol 58.1, Sodium 294.8, Carbohydrate 8.8, Fiber 1.1, Sugar 3.1, Protein 28.2
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