Fish steak sandwich


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Big, firm-fleshed deep-sea fish like tuna, swordfish and cod should be treated with as much respect as aged rump and fillet steak. Grill quickly and tuck into warm bread with rocket leaves and aioli (garlic mayonnaise).


  • 1 eggplant (aubergine)
  • 2 red peppers (capsicums)
  • 2 zucchini
  • 4 tbsp olive oil
  • 4 small steaks of swordfish or blue eye
  • 1 loaf Turkish pide bread or focaccia
  • 1 bunch rocket, washed and dried
  • 4 tbsp aioli (Broths and Sauces)
  • 1 lemon, quartered


Slice eggplant lengthwise, sprinkle with salt and leave for 1 hour to draw out any bitter juices. Rinse well and pat dry.

Cut red peppers lengthwise into quarters, discarding seeds and core. Cut zucchini lengthwise into thin strips.

Brush vegetables with olive oil and grill on both sides, turning once, until cooked.

Brush fish steaks with olive oil. Grill or pan-fry on both sides, turning once, leaving them nice and juicy inside.

Grill bread until warmed through. Top the base slices with rocket leaves, then layer red pepper, eggplant, zucchini, fish, then eggplant, red pepper and zucchini. Top with a spoonful of aioli and remaining bread.

Serve with lemon quarters.