Open swordfish burgers with herb aïoli

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olive magazine

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Recipe by olive magazine

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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

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• recipes

  12 May 2008

  recipes rated and commented on this recipe

  

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

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• Food Glorious Food

  15 July 2008

  Food Glorious Food rated and commented on this recipe

  

  delicious and so easy

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Ingredients

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

HERB AÏOLI

• 4 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 tbsp lemon juice
• shallot , chopped
• garlic clove , crushed
• 3 tbsp tarragon, chives, parsley , use 1 or a mixture

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 5 mins

Ingredients

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

HERB AÏOLI

• 4 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 tbsp lemon juice
• shallot , chopped
• garlic clove , crushed
• 3 tbsp tarragon, chives, parsley , use 1 or a mixture

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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