Open Faced Portobello-Swordfish- Pancetta Club Recipe

Name: Open Faced Portobello-Swordfish- Pancetta Club
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large portobello mushrooms, stems removed, sliced through the middle in two; 4 thin (1/4-inch) swordfish steaks; Olive oil; Salt and ground black pepper; 1 -ounce fresh thyme, stems removed; 2 tablespoons lemon zest; 4 slices country bread, boule loaf; 1/2 cup mayonnaise; 1 tablespoon chili puree; 1/4 pound Italian pancetta bacon, thinly sliced, blanched in boiling water; Several leaves romaine lettuce

Servings: persons

4 large portobello mushrooms, stems removed, sliced through the middle in two
4 thin (1/4-inch) swordfish steaks
Olive oil
Salt and ground black pepper
1 -ounce fresh thyme, stems removed
2 tablespoons lemon zest
4 slices country bread, boule loaf
1/2 cup mayonnaise
1 tablespoon chili puree
1/4 pound Italian pancetta bacon, thinly sliced, blanched in boiling water
Several leaves romaine lettuce

1
Brush the mushroom slices and swordfish steaks with olive oil and season with salt and pepper.
2
Combine the thyme leaves and lemon zest and sprinkle generously over the mushrooms and fish.
3
Toast the bread slices until golden.
4
Combine the mayonnaise and chili puree.
5
Wrap the fish with the thinly sliced bacon.
6
Heat a skillet over high heat and add the mushroom slices.
7
Cook the mushrooms until they begin to brown before turning and quickly cooking the other side.
8
Remove the mushrooms and add the fish steaks to the pan.
9
Cook the fish steaks for 2 to 3 minutes on each side.
10
Place a lettuce leaf on each piece of bread and top with a mushroom slice, then a fish steak and finally mushroom slice.
11
Place a dollop of mayonnaise on top and serve.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large portobello mushrooms, stems removed, sliced through the middle in two, 4 thin (1/4-inch) swordfish steaks, Olive oil, Salt and ground black pepper, and more.

Yes, Open Faced Portobello-Swordfish- Pancetta Club falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open Faced Portobello-Swordfish- Pancetta Club

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