Grilled Swordfish Club Food

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

GRILLED SWORDFISH CLUB

Steps:

• 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.
• 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.
• 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.