Author Notes
Just like its East coast cousin the Lobster Roll, these mini New England style grilled swordfish rolls are basking in simplicity. With a touch of lemon-caper mayonnaise to compliment, a hot buttered bun and warm grilled swordfish steaks, these tasty little appetizers with have you craving a lobster roll before bed.
Serve with basket of chunky home fries and lots of Sam Adams Summer Brew!
—Lori Y
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Ingredients
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2
Swordfish Steaks
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2 tablespoons
Olive Oil
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3/4 cup
Mayonnaise
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2 tablespoons
Capers
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2 tablespoons
chopped parsley
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1 1/2 tablespoons
fresh lemon juice
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1/2 teaspoon
lemon zest
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2 tablespoons
salted butter
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1
lemon for wedges
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2
New England style hot dog rolls cut in half (split top) or 2 6 inch french rolls cut in half
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1/2 teaspoon
salt
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1/2 teaspoon
pepper
Directions
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In mini food processor combine capers, lemon juice, zest, parsley and mayo till well blended. Season with salt and pepper. Set aside.
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Lightly brush swordfish with oil, salt and pepper. Grill on high for 3-4 minutes per side for medium-well. Cut up swordfish in small chunks.
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Toast buttered buns and brush inside with mayo. Fill buns with swordfish. Garnish with lemon wedges on side. Serve extra mayonnaise in side dish for dipping.
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