Swordfish 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.

GRILLED SWORDFISH SANDWICHES

Steps:

• Peel the shallot and finely chop. Rinse the chile pepper, remove the stem and cut into thin rings. Rinse, core and finely dice the tomatoes. In a bowl, mix the shallot, chile pepper and tomatoes with 2 tablespoons olive oil, half the lime juice and the soy sauce. Season the salsa with sugar, salt and pepper (it should be spicy).
• Peel the red onion and cut into thin rings. Rinse the cilantro, shake dry and pluck off the leaves.
• Rinse the fish steaks and pat dry, sprinkle with the remaining lime juice and season with salt and pepper. Heat the grill and lightly oil the grates, or heat a grill pan with a little oil and grill the fish about 3 minutes per side. Halve the buns horizontally and brush the lower bun halves with the remaining oil. Grill cut sides down until crispy.
• Place the fish on the bun bottom and spoon some salsa over. Top with onions and cilantro and serve.

SWORDFISH SANDWICHES

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.

SWORDFISH SANDWICH

Steps:

• Start by preparing the harissa mayo. Combine mayo and harissa paste. Mix well.
• Cut the swordfish in half cross-section. Season swordfish pieces with salt and pepper. Place on a hot well-greased grill. After 2 minutes, flip the fish over and continue to cook to internal temperature of 135 F.
• While the fish is cooking, toast the brioche buns.
• For the assembly, divide the harissa mayo between four slices of buns and spread evenly. Place 1 oz. of arugula on the bottom bun on top of the harissa mayo followed by two slices of tomato. Place the grilled swordfish on top of the tomato slices; then place top bun on the swordfish.
• Serve with your choice of side.

SWORDFISH BLT

Steps:

• Fry bacon to medium doneness, remove to drain on paper towels and reserve fat. Place tomatoes in a medium-size bowl. Add lemon juice and olive oil, and season with salt and pepper. Stir in 2 tablespoons of the bacon fat. Break up bacon into small pieces and mix in. Set aside until ready to grill swordfish.
• Heat a grill or broiler. Brush swordfish on both sides with remaining bacon fat and season with salt and pepper. Grill or broil fish until just cooked through, about 4 minutes per side, more or less, depending on the thickness of the fish. Remove fish to a serving platter.
• Fold arugula into tomato mixture, then spoon mixture, including its sauce, on top of the fish. Serve.

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.

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.