Name: Open Swordfish Burgers With Herb Aioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 swordfish steaks; 2 tablespoons olive oil; 1 lemon, zest of, finely grated; 50 g mixed salad greens; 2 tomatoes, sliced; 2 ciabatta rolls, halved; lemon wedge, to serve; 1/3 cup good quality mayonnaise; 1 tablespoon lemon juice; 1 tablespoon chopped fresh tarragon; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh parsley; 1 spring onion, chopped; 2 teaspoons Dijon mustard; 1 garlic clove, crushed

Recipe by Kate in Katoomba

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A healthy BBQ. If swordfish isn't available, use a similar 'meaty' fish fillet such as tuna.

Ready In:: 30mins
Serves:
Units:

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ingredients

4 swordfish steaks
2 tablespoons olive oil
1 lemon, zest of, finely grated
50 g mixed salad greens
2 tomatoes, sliced
2 ciabatta rolls, halved
lemon wedge, to serve
For the herb aioli
¹⁄₃ cup good quality mayonnaise
1 tablespoon lemon juice
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 spring onion, chopped
2 teaspoons Dijon mustard
1 garlic clove, crushed

directions

Preheat grill or BBQ to high.
Place fish in a bowl and cover with oil and lemon zest. Season to taste.
Make the aioli in a small bowl by combining all of the aioli ingredients.
Cook fish for 2-3 minutes each side, depending on the thickness of the fillet, or until cooked to taste.
Toast cut sides of the ciabatta and put on a platter. Top each with some salad leaves, tomatao slices and the cooked fish. Add a dollop of the herb aioli. Serve with lemon wedges.

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