8 each MarketSource Portobello Caps
8 each North Shore Swordfish Steaks, cut 4 ozs.
As Needed Bocelli Extra Virgin Olive Oil – Arbequina
To Taste Salt & Pepper
4 ounce MarketSource Fresh Thyme, minced
¼ cup Fresh Lemon Zest
1 cup Natural Pak Culinaire European Mayonnaise
½ lb Pancetta, thinly sliced
8 slices Le Pan Europa Sweet Onion Parmesan Bread
8 pieces ProMark Romaine Lettuce Filets
Brush the mushroom caps and the swordfish steaks with oil and season with salt & pepper.
Combine the thyme, lemon zest and mayonnaise, set aside refrigerated.
Toast the slices of bread.
Wrap the swordfish with the pancetta.
Heat a skillet over high heat and add mushrooms, cook quickly turning once.
Remove the mushrooms and reserve, add swordfish to the pan.
Cook the fish for 2-3 minutes per side.
Place a lettuce leaf on each piece of toasted bread.
Top the lettuce with a mushroom cap, then the swordfish steak.
Top the swordfish with a generous dollop of the thyme mayonnaise.