Grilled Swordfish Club

Name: Grilled Swordfish Club
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; 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)

December 14, 2011

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.

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