Swordfish And Caponata Sandwiches

Swordfish And Caponata Sandwiches
Swordfish And Caponata Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    tablespoons olive oil

  • 2

    teaspoons fresh lemon juice

  • 2

    teaspoons chopped fresh rosemary

  • 1

    swordfish steak, 3/4"-thk - (10 to 12 oz) halved

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3/4

    cup purchased caponata (eggplant relish)

  • 4

    thin lemon slices

  • 2

    French rolls - (6" long) split horizontally

  • 1

    small bunch arugula

Directions

Preheat broiler. Whisk olive oil, lemon juice and 1 teaspoon rosemary in glass pie dish to blend. Sprinkle swordfish with salt and pepper. Add swordfish to marinade and turn to coat. Let stand 10 minutes. Mix remaining 1 teaspoon rosemary into caponata. Transfer swordfish to broiler pan; reserve marinade in dish. Broil swordfish until just opaque in center, about 2 minutes per side; transfer to sheet of foil. Brush lemon slices with some of reserved marinade. Broil lemon slices until lightly charred, about 1 minute per side. Broil cut side of rolls until lightly toasted, about 30 seconds. Place roll bottoms, cut-side up, on plates; spread with caponata. Place swordfish, lemon slices and arugula over. Cover with roll tops and serve. This recipe yields 2 servings (can be doubled).

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