Swordfish Panini With Arugula And Lemon Aioli Recipes

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SWORDFISH STEAKS WITH ARUGULA AND BASIL SAUCE



Swordfish Steaks with Arugula and Basil Sauce image

This very easy recipe tastes wonderful! It's definitely worth trying!

Provided by erin devill

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 8

4 (6 ounce) swordfish steaks
salt and ground black pepper to taste
¼ cup extra-virgin olive oil
2 cloves garlic, crushed
1 tablespoon chopped fresh parsley
7 fresh basil leaves, chopped
1 bunch arugula, coarsely chopped
2 tablespoons lemon juice

Steps:

  • Wash and pat dry the swordfish steaks; season each with salt and pepper; completely coat each steak with olive oil.
  • Heat a grill pan over medium heat; cook the steaks in the grill pan for 15 minutes, turning twice.
  • While the steaks cook, stir together the garlic, parsley, basil, arugula, and lemon juice in a bowl until evenly coated; spoon over the cooked steaks to serve.

Nutrition Facts : Calories 333.7 calories, Carbohydrate 3.5 g, Cholesterol 62.5 mg, Fat 23.8 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 4.4 g, Sodium 174 mg, Sugar 1.5 g

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 herbs 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.

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