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