Grilled Swordfish Sandwiches Recipe

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Lodge Cast Iron Nation Great American Cooking from Coast to Coast

  • Yield: 2 Servings


  • 2 swordfish steaks (3/4 to 1 inch thick)
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 0.33 cup mixed greens
  • 2 small ciabattas, cut open
  • 4 slices ripe tomatoes
  • 2 teaspoons capers
  • Balsamic vinegar for sprinkling
How to Make It
  1. Wash and pat dry the swordfish steaks. Coat both sides with oil, and season with salt and pepper to taste.
  2. Heat a Lodge 12-inch cast iron grill pan over high heat until hot. Add the swordfish steaks to the pan, and grill just until cooked through, 3 to 4 minutes per side.
  3. To assemble each sandwich, layer half the greens on the bottom half of a ciabatta, set a swordfish steak on top of 2 tomato slices, sprinkle with 1 teaspoon of the capers and a little vinegar, and finish with a drizzle of olive oil. Top with the other half of the ciabatta, cut the sandwich in half with a serrated knife, and serve.

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