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Ingredientes
- 4 lrg Portobello mushrooms stems removed,
- Â Â halved through the middle
- 4 x thin Swordfish steaks - (1/4")
- Â Â Extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 ounce Fresh thyme stems removed
- 2 Tbsp. Lemon zest
- 4 slc Country bread, boule loaf
- 1/2 c. Mayonnaise
- 1 Tbsp. Chili puree
- 1/4 lb Italian pancetta bacon thinly sliced,
- Â Â blanched in boiling water
- Â Â Several romaine lettuce leaves
Direcciones
- Brush the mushroom slices and swordfish steaks with extra virgin olive oil and season with salt and pepper. Combine the thyme leaves and lemon zest and sprinkle generously over the mushrooms and fish. Toast the bread slices till golden brown. Combine the mayonnaise and chili puree.
- Wrap the fish with the thinly-sliced bacon. Heat a skillet over high heat and add in the mushroom slices. Cook the mushrooms till they begin to brown before turning and quickly cooking the other side. Remove the mushrooms and add in the fish steaks to the pan. Cook the fish steaks for 2 to 3 min on each side.
- Place a lettuce leaf on each piece of bread and top with a mushroom slice, then a fish steak and finally a mushroom slice. Place a dollop of mayonnaise on top and serve.
- This recipe yields 4 sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 697g | |
| Recipe makes 4 servings | |
| Calories 550 | |
| Calories from Fat 357 | 65% |
| Total Fat 40.19g | 50% |
| Saturated Fat 8.34g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 626mg | 26% |
| Potassium 1567mg | 45% |
| Total Carbs 39.24g | 10% |
| Dietary Fiber 13.6g | 45% |
| Sugars 7.93g | 5% |
| Protein 14.37g | 23% |
