Recipe - Open Faced Portobello-Swordfish-Pancetta Club

4 lg Portobello mushrooms; cut or sliced up
4 Swordfish steaks; One fourth inch
thick
Olive oil
Salt
Ground black pepper
1 ounce Fresh thyme; stems removed
2 tablespoon Lemon zest
4 sl Bread
One half cup Mayonnaise
1 tablespoon Chili puree
One fourth pound Pancetta; thinly cut or sliced up
Romaine lettuce leaves

Brush the mushroom slices and swordfish steaks with 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 until golden. Combine the
mayonnaise and chili puree.

Wrap the fish with the thinly cut or sliced up bacon. Heat a skillet over high heat
and add the mushroom slices. Cook the mushrooms until they begin to brown
before turning and quickly cooking the other side. Remove the mushrooms and
add the fish steaks to the pan. Cook the fish steaks for 2 to 3 minutes on
each side.

Place a lettuce leaf on each piece of bread and top with a mushroom slice,
then a fish steak and finally mushroom slice. Place a dollop of mayonnaise
on top and serve.

Recipe by: Michael Lomonaco Michael's Place

Posted to MCRecipe Digest V1 #1050 by "sherilyn70@earthlink.net"
sherilyn70@earthlink.net on Jan 25, 1998