Swordfish And Caponata Sandwiches Recipes

SWORDFISH SANDWICHES RECIPE

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.

SWORDFISH AND CAPONATA DI MELANZANES

Steps:

• In a large saute pan, heat 3/4 cup of olive oil over a medium flame. Add the anchovies and garlic to the hot oil. Using a wooden spoon, press the anchovies to break them up. They will appear to dissolve in the oil. Toss in the eggplant and cook until golden on all sides, about 3 minutes per side. Remove the eggplant from the oil and drain on paper towels.
• Pour the excess oil from the pan and discard. Add 1/2 cup of the remaining olive oil to the pan and heat over a medium flame. Toss in the onion and chili flakes and saute until the onion is translucent, about 3 minutes. Hand-crush the tomatoes into the pan and stir well. Bring to a simmer for 10 minutes and then return the eggplant to the pan.
• Add the black olives, capers, raisins, and pine nuts to the pan, stir well, and sprinkle with the sugar and vinegar. Pour in the tomato sauce and stir; taste and then season with sea salt and freshly ground black pepper. Cover and simmer until ready to serve.
• Meanwhile, coat the swordfish fillets in the remaining 1/4 cup olive oil, lemon juice, and basil. Marinate in the refrigerator for 20 minutes.
• Heat a grill pan over a medium flame, and brush with oil to prevent the fish from sticking. Season the fish with sea salt and freshly ground black pepper and then place in the pan. Sear on both sides for 3 to 5 minutes per side, or until fully cooked through (opaque in the center). Serve immediately with a generous spoonful of the caponata.

SWORDFISH AND CAPONATA SANDWICHES

Steps:

• Preheat broiler. Whisk olive oil, lemon juice and 1 teaspoon rosemary in glass pie dish to blend. Sprinkle swordfish with salt and pepper. Add swordfish to marinade and turn to coat. Let stand 10 minutes. Mix remaining 1 teaspoon rosemary into caponata.
• Transfer swordfish to broiler pan; reserve marinade in dish. Broil swordfish until just opaque in center, about 2 minutes per side; transfer to sheet of foil. Brush lemon slices with some of reserved marinade. Broil lemon slices until lightly charred, about 1 minute per side. Broil cut side of rolls until lightly toasted, about 30 seconds.
• Place roll bottoms, cut side up, on plates; spread with caponata. Place swordfish, lemon slices and arugula over. Cover with roll tops and serve.

GRILLED SWORDFISH WITH GRILLED CAPONATA

Steps:

• Heat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and top with some of the Grilled Caponata. Serve.
• Heat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2-inch dice.
• Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.