Swordfish Panini With Arugula And Lemon Aioli Recipes

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SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI



SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI image

Categories     Fish

Yield 4 sandwiches

Number Of Ingredients 14

Lemon Aioli:
2/3 cup mayonnaise
1 lemon, zested
2 T fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Swordfish Panini
1 1/2 T olive oil
4(6-ounce) pieces swordfish, about 1-inch thick
Salt and freshly ground black pepper
1 T herbes de Provence
1 loaf focaccia bread
2 ounces (about 2 cups) fresh arugula greens

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.

SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI



Swordfish Panini with Arugula and Lemon Aioli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2/3 cup mayonnaise
1 lemon, zested
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
4 (6-ounce) pieces swordfish, about 1-inch thick
Salt and freshly ground black pepper
1 tablespoon herbes de Provence
2 cloves garlic, minced
1 loaf focaccia bread
2 ounces (about 2 cups) fresh arugula greens

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.

SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI



Swordfish Panini with Arugula and Lemon Aioli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 13

2/3 cup mayonnaise
1 lemon, zested
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
4 (6-ounce) pieces swordfish, about 1-inch thick
Salt and freshly ground black pepper
1 tablespoon herbes de Provence
2 cloves garlic, minced
1 loaf focaccia bread
2 ounces (about 2 cups) fresh arugula greens

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.

SWORDFISH WITH LEMON, GARLIC AND OLIVE OIL



Swordfish With Lemon, Garlic and Olive Oil image

This recipe is Italian but with the ingredients used, it could be part of a Greek menu as well. Use the maximum marinating time for the best flavour. From "Williams-Sonoma Italian Favourites".

Provided by Irmgard

Categories     European

Time 4h6m

Yield 6 serving(s)

Number Of Ingredients 9

1/3 cup fresh lemon juice
2/3 cup extra virgin olive oil
2 1/4 lbs swordfish fillets, cut into 1-1/2-inch cubes
salt
ground black pepper
1 tablespoon garlic, minced
2 teaspoons dried oregano
1 red onion, peeled and sliced
18 bay leaves (Slices of lemon may be substituted, if preferred)

Steps:

  • In a bowl, combine the lemon juice and olive oil.
  • Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
  • Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
  • Cover and refrigerate for 2 to 4 hours.
  • Add the garlic and oregano to the remaining olive oil and lemon mixture.
  • Set aside to use as a sauce.
  • Preheat the broiler or fire up the barbecue.
  • Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
  • Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
  • Arrange the skewers on a broiler pan or on the grill rack.
  • Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
  • Serve hot, garnished with lemon slices and accompanied by the reserved sauce.

Nutrition Facts : Calories 432.7, Fat 30.9, SaturatedFat 5.2, Cholesterol 66.3, Sodium 154.5, Carbohydrate 3.8, Fiber 0.5, Sugar 1.1, Protein 34

OPEN SWORDFISH BURGERS WITH HERB AIOLI



Open Swordfish Burgers With Herb Aioli image

Make and share this Open Swordfish Burgers With Herb Aioli recipe from Food.com.

Provided by Kate in Katoomba

Categories     Australian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 swordfish steaks
2 tablespoons olive oil
1 lemon, zest of, finely grated
50 g mixed salad greens
2 tomatoes, sliced
2 ciabatta rolls, halved
lemon wedge, to serve
1/3 cup good quality mayonnaise
1 tablespoon lemon juice
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 spring onion, chopped
2 teaspoons Dijon mustard
1 garlic clove, crushed

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.

Nutrition Facts : Calories 320.6, Fat 19.1, SaturatedFat 3.4, Cholesterol 58.1, Sodium 294.8, Carbohydrate 8.8, Fiber 1.1, Sugar 3.1, Protein 28.2

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