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