Photo: Swordfish Panini with Arugula and Lemon Aioli Recipe
Ingredients
For the Lemon Aioli:
- 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
For the Swordfish Panini:
- 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
Directions
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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By Holly884
Los Angeles, CA
on October 16, 2012
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I really love this panini. It tastes so fresh, is hearty, and simple to make as well. It doesn't take long to make this recipe and is perfect for a week night dinner. It's also great with a small tart side salad: Arugula tossed with fresh lemon, evoo, garlic, s&p!
By michaellkahn_11...
Forest Hills, NY
on November 24, 2011
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Loved this dish as is and also deconstructed... Let bread get hard, turn it into breadcrumbs using a food processor, mix with lemon zest and use mixture to coat the fish. Cook fish @ 350 with olive oil and lemon juice. Toss over arugula with G's lemon vinaigrette.
By eva.santosphill...
Eau Claire, 89
on July 31, 2009
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This is a great recipe. I also fixed it the day I saw it on TV. I used halibut, substituted sour cream for mayo and sometimes use spinach for the arugula. It does not matter it is always great. My husband loves it. Today, I am making it with cod.
Read all 8 reviews