A Pan-Seared Swordfish Steak Sandwich with Cilantro Aioli is a gourmet culinary creation that elevates the humble sandwich to a sophisticated and flavorful meal.
Central to the dish is the swordfish steak, known for its firm, meaty texture that’s akin to a steak from the land rather than the sea. When pan-seared, it develops a beautifully golden crust on the outside, while the inside remains tender and moist. Swordfish has a subtly sweet, mildly tangy flavor that makes it a favorite among seafood enthusiants.
Pan-searing is an excellent way to cook swordfish. It’s a quick method that ensures a delightful caramelization on the surface, enhancing the fish’s natural flavors. The key is to get the pan hot enough to sear the fish quickly without overcooking it, as swordfish can become dry if overdone.
A note about swordfish:
Swordfish is a popular target in sport fishing due to its size and strength, offering a significant challenge to anglers. It’s also valuable commercially, and its fishing has a rich history, particularly in regions like the Mediterranean, the North Atlantic, and parts of the Pacific.
Unfortunately, swordfish populations have been impacted by overfishing. When purchasing swordfish, it’s advisable to look for sources that use sustainable fishing practices, such as line-caught methods.
Cilantro aioli is a bright and flavorful condiment that adds a creamy texture and a fresh, herbaceous kick to the sandwich. The combination of mayonnaise’s richness, cilantro’s fresh taste, garlic’s pungency, and lime’s acidity creates a perfect balance of flavors that compliments the pan seared swordfish wonderfully.
The bread is toasted to provide a crisp exterior that holds up well to the moist ingredients of the sandwich. Lettuce and tomato contribute freshness, a slight crunch, and additional layers of flavor.
The dish harmoniously blends the rich and savory taste of the swordfish with the zesty and aromatic cilantro aioli. The acidity of the lemon juice used in marinating the fish and the lime in the aioli cuts through the richness, bringing a bright freshness to the palate.
This sandwich is versatile in its serving options, perfect for a lunchtime treat or a light dinner. It pairs beautifully with various sides like a fresh salad, coleslaw, or even some crispy potato chips.
Swordfish Steak Sandwich with Cilantro Aioli
Difficulty: Easy4
servings20
minutes20
minutes40
minutesThe Swordfish Steak Sandwich with Cilantro Aioli is a culinary delight, featuring a perfectly seared, meaty swordfish steak topped with a zesty, cilantro-infused aioli, all nestled between toasted artisan bread for a delicious fusion of robust flavors and contrasting textures.
Ingredients
- For the Swordfish
4 4 swordfish steaks, 6 oz each
2 tablespoons 2 extra virgin olive oil
1 tablespoon 1 lemon juice
to taste, salt and ground black pepper
- For the Cilantro Aioli
1 cup 1 mayonnaise
1/2 cup 1/2 cilantro, chopped
2 cloves of 2 garlic, minced
2 tablespoons 2 lime juice
to taste, salt and ground black pepper
- For the Sandwich
4 4 hamburger buns
1 bunch of 1 green leaf lettuce leaves
1 1 tomato, sliced
Directions
- Prepare the Swordfish:
Marinate the swordfish steaks in a mixture of extra virgin olive oil, lemon juice, salt, and pepper for 15 minutes. Heat a large skillet over medium-high heat and add a splash of olive oil.
Once the skillet is hot, add the swordfish steaks. Cook for 3-4 minutes on each side, until they develop a golden crust and are cooked through. Remove from heat and set aside. - Make the Cilantro Aioli:
In a small bowl, combine mayonnaise, chopped cilantro, minced garlic, lime juice, salt, and pepper. Mix well and adjust the seasoning to taste. - Toast the Bread:
Toast the hamburger buns until they are crispy and golden. - Assemble the Sandwich:
Spread the cilantro aioli generously on each slice of bread. On one slice, layer lettuce leaves and tomato slices. On the other, place the pan-seared swordfish steaks. Close the sandwich with the other slice of bread.