Swordfish Steak Sandwich

Swordfish steak sandwich is perfect light summer dinner. A smear of savoury pesto aioli and a spoonful of pico de gallo on meaty fish steps up the barbeque game.

Phil Andrews
Blaze Restaurant and Lounge, Delta Hotel by Marriott

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