Panino al Pesce SpadaAn elegant meaty swordfish steak sandwich served on a bed of mixed greens, topped with garden fresh tomatoes, capers, balsamic vinegar and olive oil. A healthy and satisfying fish grilled on my favorite ciabiatta roll. Look for this recipe and others in the new edition of Lodge's Cookbook coming soon.
Swordfish Sandwich
2 fresh swordfish steaks
extra virgin olive oil
salt and pepper
mixed greens
tomatoes
capers
balsamic vinegar
2 baguettes
Wash and pat dry steaks, coat both sides with olive oil, salt and pepper. Heat grill and cook swordfish 3-4 minutes on each side. Assemble sandwich with greens, fish, tomatoes, capers, balsamic vinegar and olive oil.
Ricette by Chef Chuck's Cucina
I bet the tang of the capers gives the elegance of the swordfish a delicious kick. What a lovely gourmet sandwich.
ReplyDeleteHi Bridgett, Yes they did, The sandwich was like a "Sicilian Specialty!"
ReplyDeleteThis looks fantastic Chuck. There's a seafood market near us that used to make great swordfish sandwiches with a basil mayonnaise. What a nice summertime treat you created.
ReplyDeleteOne of my favorite fishes. This sandwhich is simple, yet perfect.
ReplyDeleteHi Ciao Chow Linda, That one sounds great, basil / mayo. That seafood market had the same concept.I like!
ReplyDeleteThank you :)
Hi Katherine, Yes, Glad you like!
ReplyDeleteThank you
Hello Sophie I hope all is well in Brussels! I did not know swordfish is common there, I must come visit one day!!
ReplyDeleteThank you so much, for your always MMMMMMMMM comments! All the best, Chuck!