Open Faced Portobello Swordfish Pancetta Club Recipes

SWORDFISH CONSERVA WITH CREAMY POLENTA

Steps:

• Make swordfish conserva:
• In heavy deep 12-inch sauté pan over moderate heat, heat oil until deep-fat thermometer registers 170°F. Carefully add garlic, basil, and red pepper flakes. Gently lower fish into oil and poach fish, adjusting heat to maintain temperature at 170°F, until fish is tender and no longer translucent, about 20 minutes. Carefully transfer both fish and oil to large heatproof bowl and refrigerate, uncovered, until cool, about 30 minutes.
• Make polenta:
• In 6-quart heavy saucepan over moderate heat, combine milk and cream. Bring to boil, then gradually whisk in polenta. Cook, whisking constantly, until polenta starts to bubble, about 2 minutes. Reduce heat to low, cover, and simmer, whisking for 1 minute every 10 minutes, until liquid is absorbed and polenta is thick and soft, about 45 minutes. Stir in tarragon, parsley, nutmeg, salt, pepper, and butter.
• Assemble and serve:
• In small bowl, stir together tarragon, parsley, lemon juice, salt, and pepper. Remove swordfish from oil (discard oil) and pat dry.
• Ladle 3/4 cup polenta into each of 8 warm bowls and top each with 1 swordfish steak. Top each steak with 1 teaspoon herb mixture and serve.

OPEN-FACED PORTOBELLO SANDWICHES

Steps:

• Spread pesto on toast; top with tomatoes and cheese. Place mushrooms on a microwave-safe plate; cover with a paper towel. Microwave on high for 1 minute or until tender. , Cut mushrooms into 1/2-in. slices; place on cheese. Cook sandwiches on high for 15-20 seconds or until cheese is melted.

PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS

Steps:

• Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
• Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.

SWORDFISH SPIEDINI - GIADA DE LAURENTIIS

Steps:

• Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.
• In a large bowl, whisk the oil, herbes de province, salt and pepper to blend.
• Add the swordfish cubes and toss to coat.
• Thread the swordfish cubes alternately with 1 slice of pancetta onto each of the skewers, wrapping the pancetta around the fish cubes as you go.
• Grill the skewers until the swordfish is just opaque in the center and the pancetta is crisp, about 8 minutes, turning and brushing often with the remaining marinade.

PORTOBELLO CRAB OPEN-FACED SANDWICHES

Steps:

• Broil the large red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes., Peel off and discard charred skin. Remove stems and seeds. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce, and salt. Cover and process until blended. Set aside., For stuffing, in a small nonstick skillet, saute onion and the chopped red pepper in oil until tender. In a small bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and seasonings. Stir in onion mixture; fold in crab. Spoon filling into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 15-20 minutes or until stuffing is golden brown and mushrooms are tender. Serve on bun halves with watercress and reserved red pepper sauce.