SWORDFISH SANDWICHES RECIPE
Provided by Phil Torre
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Make the Salmoriglio by combining garlic, oregano, olive oil, lemon juice, salt and pepper and mixing well. I combine them in a jar, close the lid tight and shake it up. This will make more salmoriglio than you need, but the extra can be refrigerated and used later for chicken or fish on the grill.
- Pre-heat grill and set fire to medium.
- Brush both sides of the swordfish steaks with olive oil and season with salt and pepper. Place the steaks on the grill and cook turning once until cooked through and lightly browned. About 5 minutes per side. Remove from grill.
- Place the slices of ciabatta bread, crumb side down on the grill and lightly toast. Remove from grill.
- Arrange the arugula on the bottoms of the Ciabatta. Drizzle a little salmoriglio on the arugula, then place a swordfish steak on top. Drizzle more salmoriglio on the swordfish and on the toasted side of the top pieces of ciabatta. Place the salmoriglio soaked tops over the swordfish and serve with extra salmoriglio on the side for your guests to add more if desired.
CRISPY FISH SANDWICH
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.
Provided by Molly Baz
Categories Sandwich Onion Pickles Mayonnaise Dill Lemon Egg Breadcrumbs Fish Lettuce Bread Summer Spring Kid-Friendly Small Plates
Yield Makes 4
Number Of Ingredients 16
Steps:
- Combine onion, pickles, and pickle brine in a small bowl.
- Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
- Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
- Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
- Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
- Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.
GRILLED MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
SWORDFISH SANDWICHES
Make and share this Swordfish Sandwiches recipe from Food.com.
Provided by Lori 13
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat broiler.
- Whisk together the balsamic, oregano, garlic, salt, pepper and oil.
- Brush eggplant and zucchini slices with mix.
- Working in batches, broil 2 minutes each side.
- Meanwhile, heat a little more oil in a skillet.
- Season fish.
- Sear 2-3 minutes each side. Slice.
- Brush bread with dressing. Top with fish, vegetables and spinach.
Nutrition Facts : Calories 936.4, Fat 46.8, SaturatedFat 6.9, Sodium 1183, Carbohydrate 111.6, Fiber 11.7, Sugar 5.4, Protein 19.6
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.
GRILLED SWORDFISH "SANDWICH" WITH GREEN SAUCE
Steps:
- Preheat a grill or broiler to moderately hot and put the rack 4 to 6 inches from the heat source. Combine the anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons of the oil in a small food processor or blender. Process until pureed, adding a little bit of hot water (or more olive oil) if necessary to allow the machine to do its work. Combine the puree with the capers.
- Cut the swordfish in half horizontally, leaving the skin attached as a hinge. Spread about half of the mixture on the inside of the "sandwich," then close the steak with a couple of toothpicks. Brush with the remaining oil, then sprinkle with salt and pepper.
- Grill for at least 5 minutes per side, or until the swordfish is done (it should remain slightly translucent in the center). Serve with the remaining green sauce.
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.
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