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 herbes 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 mamalikestocook
Los Altos, CA
on October 14, 2011
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My family loved it and it was very easy to prepare. I used mahimahi and it came out great!
By laine901
sacramento, CA
on November 02, 2010
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Wonderful, made these by the request of someone else and wasn't sure about how flavorful they would be, but I was mistaken. I haven't been able to wait to make them again! The aiola went so well with the fish and next time I'm going to try adding a few things to it as others have suggested. I used a chiabatta role and toasted it and it was amazing! Making them again tonight for a friend!
By CHubbard47
Kent, WA
on July 27, 2010
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Didn't make the sandwich but I was looking for a great aioli recipe for grilled shrimp. This aioli was really good after I added about a tablespoon of chopped Italian parsley and 1/2 tbs of chopped fresh basil. For a real kick I added a splash of some Meyer Lemon olive oil that I had to really kick up the lemon flavor. I used this as a dip for grilled shrimp this weekend and it was incredible. You can always cut the the amount of mayonaise with non fat yogurt if you are counting your fat calories. Way to go Giada.
Read all 11 reviews