Swordfish and Caponata Sandwiches

• 2 tablespoons olive oil
• 2 teaspoons fresh lemon juice
• 2 teaspoons chopped fresh rosemary
• 1 10- to 11-ounce swordfish steak (about 3/4 inch thick), halved
• 3/4 cup caponata (eggplant relish) from jar or can
• 4 thin lemon slices
• 2 6-inch-long French rolls, split horizontally
• 1 small bunch arugula

1. Preheat broiler.
2. Whisk olive oil, lemon juice and 1 teaspoon rosemary in glass pie dish to blend.
3. Sprinkle swordfish with salt and pepper.
4. Add swordfish to marinade and turn to coat.
5. Let stand 10 minutes.
6. Mix remaining 1 teaspoon rosemary into caponata.
7. Transfer swordfish to broiler pan; reserve marinade in dish.
8. Broil swordfish until just opaque in center, about 2 minutes per side; transfer to sheet of foil.
9. Brush lemon slices with some of reserved marinade.
10. Broil lemon slices until lightly charred, about 1 minute per side.
11. Broil cut side of rolls until lightly toasted, about 30 seconds.
12. Place roll bottoms, cut side up, on plates; spread with caponata.
13. Place swordfish, lemon slices and arugula over.
14. Cover with roll tops and serve.

olive oil, lemon juice, fresh rosemary, swordfish, caponata, lemon slices, horizontally, arugula

Taken from www.epicurious.com/recipes/food/views/swordfish-and-caponata-sandwiches-104031 (may not work)