Summer weather is finally hitting us here in Connecticut, and when it’s this hot I like to keep my cooking as simple as possible, preferably outside on the grill, while still maximizing flavor. These Swordfish Sandwiches certainly check off all of the boxes. Perfectly grilled swordfish steaks on crusty Italian bread with peppery arugula and drizzled with vibrant Sicilian Salmoriglio Sauce.
For these sandwiches, I try to get thinner swordfish steaks than you typically find. If you can get your fishmonger to cut them for you to order, ask for about 3/4 inch thick, otherwise pick out the thinnest ones you see in the case. Toast that bread on the grill a bit and be generous when the drizzling the Salmoriglio Sauce. I love it when the sauce soaks into the toasted bread, so good!
- 3 large garlic cloves, finely chopped
- 1 teaspoon oregano
- 1/2 cup olive oil
- Juice of 4 lemons
- Salt & pepper to taste
- 4 swordfish steaks, cut 3/4 inch thick, about 6 ounces each
- 1 tablespoon extra-virgin olive oil
- salt and freshly ground pepper to taste
- 1 loaf of ciabatta or other good crusty Italian bread, cut cross-wise into 4 pieces and sliced in half
- 1/2 pound of arugula, washed and patted dry
- Make the Salmoriglio by combining garlic, oregano, olive oil, lemon juice, salt and pepper and mixing well. I combine them in a jar, close the lid tight and shake it up. This will make more salmoriglio than you need, but the extra can be refrigerated and used later for chicken or fish on the grill.
- Pre-heat grill and set fire to medium.
- Brush both sides of the swordfish steaks with olive oil and season with salt and pepper. Place the steaks on the grill and cook turning once until cooked through and lightly browned. About 5 minutes per side. Remove from grill.
- Place the slices of ciabatta bread, crumb side down on the grill and lightly toast. Remove from grill.
- Arrange the arugula on the bottoms of the Ciabatta. Drizzle a little salmoriglio on the arugula, then place a swordfish steak on top. Drizzle more salmoriglio on the swordfish and on the toasted side of the top pieces of ciabatta. Place the salmoriglio soaked tops over the swordfish and serve with extra salmoriglio on the side for your guests to add more if desired.