2 tablespoons olive oil
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh rosemary
1 10- to 11-ounce swordfish steak (about 3/4 inch thick), halved
3/4 cup caponata (eggplant relish) from jar or can
4 thin lemon slices
2 6-inch-long French rolls, split horizontally
1 small bunch arugula
How to Make Swordfish and Caponata Sandwiches
You can also see our list of delicious seafood recipes, organized by type of fish to help you eat more seafood throughout the year.
Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas.
Please join us tomorrow to see this week’s culinary Weekend Video Spotlight.
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(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog.)