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Swordfish Sandwiches with Olive Mayonnaise

2 to 3 swordfish steaks, about 1/2 inch thick and 10 oz each
Salt and freshly ground pepper to taste
2 Tbs olive oil
3/4 cup mayonnaise
1/2 cup Kalamata olives, pitted
2 Tbs capers, drained
1 Tbs lemon juice
1 to 2 cloves garlic, finely chopped
8 to 12 slices sourdough bread
1 to 2 ripe tomatoes, sliced
1 bunch arugula

Season the swordfish with salt and pepper. Heat the oil in a skillet over high heat and sear the steaks until barely done, about 3 minutes per side. Remove the steaks from the pan and cut into strips. Meanwhile, combine the mayonnaise, olives, capers, lemon juice, and garlic in an electric blender and process until smooth. Coat half the bread slices with the mayonnaise mixture and divide the swordfish between them. Top with tomato, arugula, and the remaining bread.

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