Open swordfish burgers with herb aïoli

Open swordfish burgers with herb aïoli

Drop the buns and this becomes a salad. You can use tuna for this too

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 5 mins

Ready in 25 mins

Method

  1. Put the swordfish in a bowl and cover with 2 tbsp olive oil and the lemon zest. Season.
  2. Mix together all the ingredients for the herb aïoli in a small bowl and set aside.
  3. Cook the swordfish on a hot barbecue for 2-3 minutes each side, depending on thickness, until it is opaque all the way through. Briefly toast the cut sides of the ciabatta rolls and put on a platter. Top with some salad and tomato slices and a swordfish steak. Spoon on a dollop of the herby aïoli.

396 kcalories, protein 30.5g, carbohydrate 14.5g, fat 24.4 g, saturated fat 3.9g, fibre 1g, salt 1.25 g

Recipe from olive magazine, June 2006.

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Latest comments and suggestions

  • 12 May 2008

    recipes rated and commented on this recipe

    4 stars

    Didn't bother with the alioli, just used mayonaise with lemon - fish was cooked perfectly and very tasty

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  • 15 July 2008

    Food Glorious Food rated and commented on this recipe

    5 stars

    delicious and so easy

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  • 01 June 2009

    Gena rated and commented on this recipe

    5 stars

    Looks tasty and I like it so very much....

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  • 27 November 2011

    AndrewBailey rated and commented on this recipe

    5 stars

    Great recipe, hadn't tried swordfish before but really enjoyed it.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 5 mins

Ready in 25 mins

Ingredients

  • 4 swordfish steaks
  • olive oil
  • lemon , zested
  • 2 ciabatta rolls, halved
  • 50g mixed salad
  • 2 beef tomatoes , sliced

HERB AÏOLI

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396 kcalories, protein 30.5g, carbohydrate 14.5g, fat 24.4 g, saturated fat 3.9g, fibre 1g, salt 1.25 g

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