Open Faced Portobello-Swordfish- Pancetta Club
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
43
Spice
44
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
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