GRILLED SWORDFISH CLUB AVOCADO, LEMON MAYONNAISE

GRILLED SWORDFISH CLUB AVOCADO, LEMON MAYONNAISE Bobby Flay
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 and pickled carrots and okra if desired.
Serves 4

(6-ounce) swordfish fillets
tablespoons canola oil
Kosher salt and freshly ground black pepper
(½-inch-thick) slices Pullman or other good-quality white sandwich bread
Lemon Mayonnaise
ripe Hass avocado, halved, pitted, peeled, and each half cut into 6 slices
ripe beefsteak tomato, sliced ¼ inch thick
bunch of watercress, chopped

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.
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, Lemon Mayonnaise side down.