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.
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.
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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