Rob's Grilled Swordfish Sandwich
This is my goto fish sandwich that at one time I thought would be the foundation for a fish sandwich business I wanted to call Phish. It is original and delectable, easy and appealing. Try it. You'll become a believer.
Equipment
- 1 8"x 8" baking dish
Ingredients
- 2 6 oz fresh swordfish steaks - approximately 1" thick, skin cut away, think two burger sized pieces. Fresh swordfish is firm and on just moist, not soft and watery.
- ¼ cup Bragg Liquid Aminos - An alternative to soy sauce. (See note)
- 2 leaves tasty lettuce - I use bibb.
- 2 slices tasty tomato - I use heirloom.
- 2 brioche bun
TARRAGON SPREAD
- ¼ cup mayonnaise
- ½ teaspoon dried tarragon
Instructions
- Remove the skin from the swordfish, place in a baking dish and puncture both sides with a fork 4 to 5 times. Add the Bragg and turn the fish to cover both sides, add freshly ground pepper and drizzle with olive oil. Set aside and let marinate for up to 30 minutes.
- Mix the mayonnaise with the tarragon and let sit to blend.
- In preparation I like to butter the brioche buns and grill them on a griddle or in a hot frying pan. Clean the lettuce and slice the tomatoes.
- Heat the grill to 400°. Lay the fish on and let it cook unmoved for a couple of minutes (depending on the thickness). The objective is to sear a crust without over-cooking. Turn once and cook for an additional minute. Know that fish will continue to cook even after being removed from the heat. The trick is to almost cook through without drying it out. Swordfish is only good moist, once over-cooked it is inedible.
ASSEMBY
- Spread the buns with the tarragon mayonnaise. Add the lettuce and tomato and finally lay the grilled pieces of fish on the base and cover with the top of the bun, slice in half and enjoy.
Notes
