Try this Open Faced Portobello-Swordfish-Pancetta Club recipe, or contribute your own.
Suggest a better descriptionBrush 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 sliced 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 - Michaels Place Posted to MC-Recipe Digest V1 #1050 by "sherilyn70@earthlink.net"
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 365 | ||
Calories from Fat: 246 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 609.1mg | 21 % | |
Potassium 39.7mg | 1 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 27.8g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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