Swordfish and Arugula Panini

Ingredients: 2 slices fresh swordfish about 1/2 inch thick, each weighing 4 to 6 ounce, 2 tablespoons extr-virgin olive oil, 2 tablespoons mixed chopped fresh herbs including oregano, rosemary, thyme, and abundant tarragon, Salt and freshly ground black pepper, 4 slices country bread, 2 teaspoons Maionese al Limone, 2 teaspoons capers, 8 fresh green arugula leaves, stems trimmed, and 4 tomato slices.

Tuna in a sandwich is a long-standing tradition; fresh swordfish is something new. Here, the swordfish is grilled with a coating of fragrant green herbs. A dab of lemony mayonnaise, a sprinkling of capers, slices of juicy tomato, and leaves of bright green arugula make this a memorable panino from the sea.

For convenience, use a small stovetop grill or pan-fry the swordfish.

Mositen the swordfish on both sides with 1 tablespoon olive oil. Coat the grill with the remaining olive oil. Grill swordfish over gentle heat about 3 minutes on each side. Coat with herbs and season with salt and pepper. Cook for an additional 1 minute on each side, or until herbs are wilted and dark green and swordfish is tender. Transfer to a plate. Remove skin. Lightly toast the bread. Spread mayonnaise on 2 slices of bread and sprinkle with capers. Top with arugula, tomato, and swordfish. Cover with remaining bread.

Makes 2 panini.