Best 5 Swordfish Panini With Arugula And Lemon Aioli Recipes
Swordfish panini with arugula and lemon aioli is a delectable sandwich that combines the savory taste of grilled swordfish with the peppery bite of arugula and the tangy zest of lemon aioli. When these ingredients come together, they create a harmonious blend of flavors and textures that will tantalize your taste buds. Whether it's for a casual lunch or a sophisticated dinner, this sandwich will surely be a hit!
Let's cook with our recipes!
SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI
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 accomodate 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.
SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 11m
Yield 4 servings
Number Of Ingredients 13
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.
SWORDFISH WITH LEMON, GARLIC AND OLIVE OIL
This recipe is Italian but with the ingredients used, it could be part of a Greek menu as well. Use the maximum marinating time for the best flavour. From "Williams-Sonoma Italian Favourites".
Provided by Irmgard
Categories European
Time 4h6m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the lemon juice and olive oil.
- Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
- Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
- Cover and refrigerate for 2 to 4 hours.
- Add the garlic and oregano to the remaining olive oil and lemon mixture.
- Set aside to use as a sauce.
- Preheat the broiler or fire up the barbecue.
- Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
- Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
- Arrange the skewers on a broiler pan or on the grill rack.
- Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
- Serve hot, garnished with lemon slices and accompanied by the reserved sauce.
Nutrition Facts : Calories 432.7, Fat 30.9, SaturatedFat 5.2, Cholesterol 66.3, Sodium 154.5, Carbohydrate 3.8, Fiber 0.5, Sugar 1.1, Protein 34
OPEN SWORDFISH BURGERS WITH HERB AIOLI
Make and share this Open Swordfish Burgers With Herb Aioli recipe from Food.com.
Provided by Kate in Katoomba
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill or BBQ to high.
- Place fish in a bowl and cover with oil and lemon zest. Season to taste.
- Make the aioli in a small bowl by combining all of the aioli ingredients.
- Cook fish for 2-3 minutes each side, depending on the thickness of the fillet, or until cooked to taste.
- Toast cut sides of the ciabatta and put on a platter. Top each with some salad leaves, tomatao slices and the cooked fish. Add a dollop of the herb aioli. Serve with lemon wedges.
Nutrition Facts : Calories 320.6, Fat 19.1, SaturatedFat 3.4, Cholesterol 58.1, Sodium 294.8, Carbohydrate 8.8, Fiber 1.1, Sugar 3.1, Protein 28.2
Tips:
- Use fresh, high-quality fish: The fresher the fish, the better your panini will taste. Look for swordfish that is firm to the touch and has a mild, briny smell.
- Cook the swordfish properly: Swordfish is a delicate fish, so it is important to cook it carefully. Pan-searing is a great way to cook swordfish, as it allows you to get a nice crust on the outside while keeping the inside moist. Be sure to not overcook the fish, as it will become tough and dry.
- Use good-quality bread: The bread you use for your panini is also important. Look for a bread that is sturdy enough to hold up to the fillings, but not too thick or dense. A ciabatta or focaccia bread works well.
- Don't skimp on the toppings: The toppings are what really make a panini special. Be generous with the arugula, lemon aioli, and Parmesan cheese. You can also add other toppings, such as roasted red peppers, sun-dried tomatoes, or grilled zucchini.
- Serve the panini immediately: Paninis are best served immediately after they are made. This will ensure that the bread is crispy and the fillings are warm and gooey.
Conclusion:
The swordfish panini with arugula and lemon aioli is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its flaky fish, tangy aioli, and fresh arugula, this panini is sure to be a hit with everyone who tries it. So next time you're looking for a new sandwich recipe, give this one a try. You won't be disappointed.
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