Swordfish Panini With Arugula And Lemon Aioli Recipes

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.

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 accomodate 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.

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.

Steps:

• Place the panko in a pie dish.
• In another pie dish, beat the eggs to blend.
• Line a large cutting board with plastic wrap.
• Place 2 swordfish steaks on plastic wrap, about 2 inches apart.
• Place another sheet of plastic wrap over the steaks.
• Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick.
• Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides.
• Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again.
• Dip each steak into the egg, then the panko, coating completely and patting to adhere.
• Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat.
• Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side.
• Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy).
• Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
• Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend.
• Add the arugula and watercress, and toss lightly to coat.
• Season the salad, to taste, with salt and pepper.
• Transfer the swordfish steaks to plates.
• Top with the salad and serve.

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.