ciao! cooks
Swordfish Steak
Sandwich
A smear of savoury pesto aioli and a
spoonful of pico de gallo on meaty
fish steps up the barbeque game.
INGREDIENTS
Swordfish Marinade
1 tsp fresh thyme
1 clove garlic
1/2 green onion
1 tsp fresh basil
1 tsp fresh rosemary
2 Tbsp olive oil
Pesto Aioli
2 cups fresh basil leaves, packed
1/2 cup freshly grated parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
1/4 tsp salt
1 tsp mayonnaise
Pico de Gallo
1/4 tsp red onion, diced
1 Tbsp tomato, diced
1 tsp cilantro, chopped fine
1 tsp sugar
Salt and pepper to taste
Swordfish Steak Sandwich
4 oz swordfish
6 oz focaccia, open faced
1 oz iceberg lettuce, julienne
1 Tbsp pico de gallo
1 tsp pesto aioli
1/4 tsp fried capers
1 Tbsp olive oil
Salt and pepper to taste
METHOD
Swordfish Marinade
1. Blend all ingredients in food
processor.
2. Place marinade and swordfish
steaks together in a ziploc bag
overnight.
Pesto Aioli
1. Place basil leaves and pine nuts
into food processor. Pulse several
times.
2. Add garlic and parmesan. Pulse
several times more.
3. Turn processor on and slowly pour
in olive oil, salt and mayonnaise.
Process for approximately one
minute. Set aside.
Pico De Gallo
1. In a medium bowl, combine
red onion, tomato and cilantro.
2. Season with sugar, salt
and pepper. Stir until evenly
distributed. Refrigerate for 30
minutes.
Swordfish Steak Assembly
1. Preheat grill to 160°F.
2. Grill sliced focaccia face down
until toasted.
3. Brush swordfish steaks with
marinade. Grill approximately 3
minutes per side.
4. On focaccia, spread pesto
aioli, add lettuce and grilled
swordfish steak
5. Season with salt and pepper and
top with large spoonful of pico de
gallo.
6. Drizzle with olive oil, garnish
with fried capers and serve.
Yield 4 servings
ciao! / jun/jul / two thousand eighteen
25