Post by April B. on Jun 19, 2003 8:40:07 GMT -6
Swordfish Sandwiches with Olive Mayonnaise
2 - 3 swordfish steaks, about 1/2 inch (1 cm) thick
and 10 oz (280 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
3/4 cup (180 ml) mayonnaise
1/2 cup Kalamata olives, pitted
2 Tbs (30 ml) capers, drained
1 Tbs (15 ml) lemon juice
1 - 2 cloves garlic, finely chopped
8 - 12 slices sourdough bread
1 - 2 ripe tomatoes, sliced
1 bunch arugula (rocket, roquette)
Season the swordfish with salt and pepper. Heat the oil in a skillet
over high heat and sear the steaks until barely done, about 3 minutes
per side. Remove the steaks from the pan and cut into strips.
Meanwhile, combine the mayonnaise, olives, capers, lemon juice, and
garlic in an electric blender and process until smooth. Coat half the
bread slices with the mayonnaise mixture and divide the swordfish
between them. Top with tomato, arugula, and the remaining bread.
Serves 4 to 6.
2 - 3 swordfish steaks, about 1/2 inch (1 cm) thick
and 10 oz (280 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
3/4 cup (180 ml) mayonnaise
1/2 cup Kalamata olives, pitted
2 Tbs (30 ml) capers, drained
1 Tbs (15 ml) lemon juice
1 - 2 cloves garlic, finely chopped
8 - 12 slices sourdough bread
1 - 2 ripe tomatoes, sliced
1 bunch arugula (rocket, roquette)
Season the swordfish with salt and pepper. Heat the oil in a skillet
over high heat and sear the steaks until barely done, about 3 minutes
per side. Remove the steaks from the pan and cut into strips.
Meanwhile, combine the mayonnaise, olives, capers, lemon juice, and
garlic in an electric blender and process until smooth. Coat half the
bread slices with the mayonnaise mixture and divide the swordfish
between them. Top with tomato, arugula, and the remaining bread.
Serves 4 to 6.
