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entree-sandwiches

Open Faced Portobello, Swordfish and Pancetta Club


Ingredients:

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

 

Directions:

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.

SERVES: 8