Best Open Faced Swordfish Sandwiches Recipes

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SWORDFISH SANDWICHES RECIPE



Swordfish Sandwiches Recipe image

Provided by Phil Torre

Time 20m

Yield 4

Number Of Ingredients 10

3 large garlic cloves, finely chopped
1 teaspoon oregano
1/2 cup olive oil
Juice of 4 lemons
Salt & pepper to taste
4 swordfish steaks, cut 3/4 inch thick, about 6 ounces each
1 tablespoon extra-virgin olive oil
salt and freshly ground pepper to taste
1 loaf of ciabatta or other good crusty Italian bread, cut cross-wise into 4 pieces and sliced in half
1/2 pound of arugula, washed and patted dry

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.

OPEN FACED PORTOBELLO-SWORDFISH- PANCETTA CLUB



Open Faced Portobello-Swordfish- Pancetta Club image

Provided by Food Network

Yield 4 sandwiches

Number Of Ingredients 11

4 large portobello mushrooms, stems removed, sliced through the middle in two
4 thin (1/4-inch) swordfish steaks
Olive oil
Salt and ground black pepper
1-ounce fresh thyme, stems removed
2 tablespoons lemon zest
4 slices country bread, boule loaf
1/2 cup mayonnaise
1 tablespoon chili puree
1/4 pound Italian pancetta bacon, thinly sliced, blanched in boiling water
Several leaves romaine lettuce

Steps:

  • Brush the mushroom slices and swordfish steaks with olive oil and season with salt and pepper.
  • Combine the thyme leaves and lemon zest and sprinkle generously over the mushrooms and fish. Toast the bread slices until golden. Combine the mayonnaise and chili puree.
  • Wrap the fish with the thinly sliced bacon. Heat a skillet over high heat and add the mushroom slices. Cook the mushrooms until they begin to brown before turning and quickly cooking the other side. Remove the mushrooms and add the fish steaks to the pan. Cook the fish steaks for 2 to 3 minutes on each side.
  • Place a lettuce leaf on each piece of bread and top with a mushroom slice, then a fish steak and finally mushroom slice. Place a dollop of mayonnaise on top and serve.

RED SNAPPER OPEN-FACED SANDWICHES



Red Snapper Open-Faced Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1/2 cup low-fat plain Greek yogurt, such as Fage 2-percent
1 cup whole parsley leaves
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice, from 1/2 lemon
1 teaspoon grated lemon zest, from 1 lemon
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1/4 cup quick-mixing flour, such as Wondra
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
Four 6-ounce red snapper fillets, skinned and boned
4 slices rustic bread
3 tablespoons extra-virgin olive oil
2 cups baby arugula
1 cup cherry tomatoes, quartered
1/2 lemon
Kosher salt

Steps:

  • For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
  • For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
  • To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
  • Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.

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.

OPEN-FACE SARDINE SANDWICHES



Open-Face Sardine Sandwiches image

This recipe is a no-cook, simply slice and serve way to enjoy meaty, plump sardine fillets in a tin. Perfect for a small gathering, the fillets get served over a bed of cucumber, lettuce, red onion and dill for freshness. Rye bread is also sauced with creme fraiche and yellow mustard for subtle tanginess that complements the oily, rich fillets.

Provided by Food Network Kitchen

Time 10m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon crème fraiche
1 teaspoon yellow mustard
2 slices rye bread
Persian cucumber, thinly sliced
Bibb lettuce leaves
Tinned sardine fillets, packed in oil
Thinly sliced red onion rings
Flaky salt, for sprinkling
Chopped fresh dill

Steps:

  • Combine the crème fraîche and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.

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