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Grilled Swordfish Club

This was on Bar Americain’s lunch menu on opening day, and in the years since then it’s become a staple for the lunch crowd. I first started serving a swordfish club at Mesa Grill years ago, and its popularity prompted me to redesign the sandwich with a more distinctly American feel. Creamy avocado slices add a nice touch of richness to the lean, meaty swordfish. Juicy tomato, peppery watercress, and a fresh lemony mayonnaise complete this vibrant sandwich. Serve with Barbecued Potato Chips (page 163) and pickled carrots and okra if desired.

Recipe information

  • Yield

    Serves 4

Ingredients

4 (6-ounce) swordfish fillets
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
8 (1/2-inch-thick) slices Pullman or other good-quality white sandwich bread
Lemon Mayonnaise (recipe follows)
1 ripe Hass avocado, halved, pitted, peeled, and each half cut into 6 slices
1 ripe beefsteak tomato, sliced 1/4 inch thick
1 bunch of watercress, chopped

LEMON MAYONNAISE

1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
(makes 1/2 cup)

Preparation

  1. Step 1

    Preheat the grill to high or heat a grill pan over high heat. Brush the fish on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Remove and let rest for a few minutes.

    Step 2

    Grill the bread on both sides until lightly golden brown, about 30 seconds per side. Lay the slices of bread on a flat surface and spread each slice with a tablespoon of the mayonnaise. Place a fillet on 4 of the slices of bread and top with 3 slices avocado, 1 slice tomato, and some watercress. Place the remaining slices of bread on top of the watercress, mayonnaise side down.

  2. LEMON MAYONNAISE

    Step 3

    Whisk together the mayonnaise, zest, and juice in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. The lemon mayonnaise can be prepared 1 day in advance and stored covered in the refrigerator.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
TagsSandwichAmericanSwordfishFishSeafoodAvocadoVegetableLemonCitrusFruitMainLunchNut FreeEasyGrillingCookbooks
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