Open Swordfish Burgers With Herb Aioli Recipes

OPEN SWORDFISH BURGERS WITH HERB AIOLI

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.

SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI

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-FACED BRUNCH BURGER WITH BACON AND AIOLI

Steps:

• For the aioli: Whisk the egg yolk, lemon zest, lemon juice and garlic in a medium bowl. Combine the canola oil and olive oil in a spouted measuring cup. Fold a damp kitchen towel in half and place the bowl on top to anchor. Begin whisking in the oil, a few drops at a time, until the aioli is smooth and thick, increasing the stream when about a third of the oil has been incorporated. Season with salt and hot sauce and more lemon juice if needed. If the aioli is still very thick, whisk in a teaspoon or two of water. Refrigerate while you make the burgers.
• For the burgers: Combine the beef and pork in a large bowl and sprinkle with salt and pepper. Form into 4 patties about 1-inch thick and 3 inches in diameter. Sprinkle the top side with salt.
• Heat a large skillet over medium heat. Add the bacon and cook until crisp, 6 to 7 minutes. Drain on paper towels. Pour out all but 2 tablespoons of fat from the pan. Return the pan to medium heat and add the burgers, salted side down. Sprinkle the tops with salt and cook, flipping once, until completely cooked through, 4 to 5 minutes per side, adding a cheese slice to each in the last minute.
• While the burgers cook, heat a large nonstick skillet over medium heat. Add the olive oil. When the oil is hot, break in the eggs. Sprinkle with salt and pepper. Cover the skillet and cook until the whites are set but the yolks are still runny, 2 to 3 minutes.
• To serve, spread the aioli on the sourdough toast. Top each piece of toast with a burger, then a fried egg. Top each with 2 slices of bacon.

TROPICAL SWORDFISH BURGERS

Steps:

• Make the Mango Salsa: combine the mangoes, onion, cilantro, and lime juice in a glass bowl; season to taste with salt and pepper; toss thoroughly.
• Cover and chill at least 1 hour.
• Make the Herb Butter: in a bowl, mix the butter, chives, parsley, and lemon pepper; season with salt; set aside.
• Make the burgers: trim the swordfish pieces to fit the rolls.
• In a bowl, whisk the lime juice, soy sauce, olive oil, ginger, garlic, salt, and pepper.
• Add the swordfish, tossing to coat it; cover the bowl with plastic wrap and refrigerate for at least 2 hours.
• Preheat a broiler or charcoal/gas grill to medium-high heat.
• Broil or grill the burgers, flipping once, until the cooked sides are browned, about 4 minutes on each side.
• Spread herbed butter on deli rolls; place swordfish on roll bottoms; top with salsa and set roll tops in place.

HERB AIOLI

Steps:

• In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.