Swordfish and Caponata Sandwiches

1. 1

   Preheat broiler.

2. 2

   Whisk olive oil, lemon juice and 1 teaspoon rosemary in glass pie dish to blend.

3. 3

   Sprinkle swordfish with salt and pepper.

4. 4

   Add swordfish to marinade and turn to coat.

5. 5

   Let stand 10 minutes.

6. 6

   Mix remaining 1 teaspoon rosemary into caponata.

7. 7

   Transfer swordfish to broiler pan; reserve marinade in dish.

8. 8

   Broil swordfish until just opaque in center, about 2 minutes per side; transfer to sheet of foil.

9. 9

   Brush lemon slices with some of reserved marinade.

10. 10

    Broil lemon slices until lightly charred, about 1 minute per side.

11. 11

    Broil cut side of rolls until lightly toasted, about 30 seconds.

12. 12

    Place roll bottoms, cut side up, on plates; spread with caponata.

13. 13

    Place swordfish, lemon slices and arugula over.

14. 14

    Cover with roll tops and serve.

* Per serving · 4 servings · Values may vary.