Swordfish Sandwiches Recipes

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.

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.

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 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:

• 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.

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.

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.