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Block Island SliderServings: 1 sandwich -- Yield: 18 servings Fresh caught grilled Georges Bank swordfish, pesto butter, fennel pollen, oven dried heirloom tomatoes, pecorino and parsley salad, served with a grapefruit Campari aioli. Buns, Lunch & Dinner, Dine In |
Ingredients2 each 9-packs King’s Hawaiian® Pretzel Slider Buns 1 lb Salted butter 2 each 12 ounce 1 ½” thick swordfish steaks 1 jar Pesto ½ tbsp Fennel pollen 2 tubs Heirloom cherry tomatoes to taste Extra virgin olive oil 1 tbsp Herbs de Provence 2 tbsp + 1 teaspoon Sugar 8 oz Pecorino, shaved 2 each bunches Italian parsley 2 each Lemons 2 each Shallots 1 each Grapefruit, zested and juiced 2 tbsp Campari 1 c Mayonnaise
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Build It!Spread 4 tablespoons of butter on the inside of the tops and bottoms of all 18 buns. Toast on a griddle until golden brown.
Spread pesto butter on inside of bottom bun, then top with swordfish, tomatoes, and parsley salad.
Spread mayo on inside of top bun, then cover with the top bun.
Grilled Georges Bank Swordfish- Portion swordfish steaks into 18 equal pieces. Rub each with olive oil and season with salt and pepper.
- Grill to 130°F.
Pesto Butter - Soften 2 sticks of butter and combine with the pesto. Set aside.
Fennel Pollen Dusted Oven Dried Heirloom Tomatoes Pecorino & Italian Parsley Salad - Cut cherry tomatoes in half, place them on a wire rack, drizzle with olive oil, season with salt and pepper, 1 tablespoon sugar, 1 tablespoon herbs de Provence, and ½ tablespoon fennel pollen.
- Bake in 315°F oven 40 minutes until tomatoes are half their size and lightly browned.
- Peel and thinly slice shallots. Remove flat parsley leaves from the stems.
- Combine shallot, parsley, pecorino, zest and juice of 1 lemon, 2 tablespoons olive oil to the tomatoes. Set aside.
Grapefruit Campari Aioli - Combine 1 cup mayo, grapefruit zest, 1 tablespoon grapefruit juice, 2 tablespoons Campari, 1 teaspoon sugar, and salt and pepper. Set aside.
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