Grilled Swordfish Clubs with Avocado, Tomato, and Lemon Mayonnaise

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Serves 4
Adapted from: Bobby Flay
Originally from June 2014 on my old blog

As you can probably see, I unfortunately haven’t had the time to post as many recipe as I’d like. But, summer is here, school just let out, and this is the first thing I decided to make, as I feel this meal is like the epitome of summertime: grilling, fresh fish, avocados and tomatoes.

I made this for my Father’s Day, so I was specifically keeping his taste in mind, deciding to disregard my picky older sister’s preferences, just because it was a day to celebrate my father, and I know he wanted fish. Surprisingly enough, my sister, who, before I even bought the ingredients for this dish, decided that she did not like swordfish, took one bite of this sandwich and took back her statement. She actually really loved it; a feat I thought that could only be attained by cooking something with pasta or bacon, or, preferably, both. Long story short: if my sister liked it, good luck finding someone who won’t.

Ingredients:

  • 4 (4-6 ounce) swordfish fillets
  • 8 (½ or ¾ inch thick) slices good quality white sandwich bread (I just bought a big, uncut loaf from the bakery and sliced it myself)
  • 1 or 2 (depending on how much avocado you want on the sandwich) ripe avocados, pitted, peeled, and sliced
  • 1 ripe beefsteak tomato, sliced ¼ inch thick
  • 1 bunch watercress, chopped (optional)
  • 2 tablespoons canola oil
  • Salt and freshly ground pepper
  • Lemon Mayonnaise (recipe follows)

Lemon Mayonnaise:

  • ½ cup mayonnaise
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons fresh lemon juice
  • Salt and freshly ground pepper

Preheat grill to medium or medium high heat (you can use an outdoor grill; I used a cast iron grill pan).Brush the fish on both sides and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 4 minutes on each side, then remove and let rest for a few minutes (while you finish the meal).

Grill the bread on both sides until lightly golden brown, about 30 seconds per side. Mix together all the mayonnaise ingredients. Lay the bread slices on a flat surface and spread each slice of bread with a generous amount of the mayonnaise (not just every other slice– every slice). Place a fillet on four of the slices of bread and top with the tomato and avocado, along with some watercress. Place the four remaining slices of bread over top the sandwiches, making four clubs (mayonnaise side down, of course).

Happy dining!!

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