Swordfish and Caponata Sandwiches
Tom Gatch
Broadbill swordfish are still caught recreationally and commercially in our region, and now is a great time to enjoy some. To create a special epicurean meal, start out with tomato soup garnished with chopped fresh basil, and for dessert serve halved pears with Gorgonzola and biscotti.
Ingredients:
2 tbs. olive oil
2 tsp. fresh lemon juice
2 tsp. chopped fresh rosemary
1 10- to 11-oz. swordfish steak (about 3/4-in. thick), halved
3/4 cup Italian caponata mix (eggplant relish; usually available in a jar or can)
4 thin lemon slices
2 6-in.-long French or sourdough rolls, split horizontally
1 small bunch arugula
Method:
Preheat broiler. Whisk olive oil, lemon juice and 1 tsp. rosemary in glass pie dish to blend. Sprinkle swordfish with salt and pepper. Add swordfish to marinade and turn over to coat. Let stand 10 minutes. Mix remaining 1 tsp. 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 the 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.
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