Monahan’s Swordfish Club Sandwich

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Makes 4 sandwiches. This is always a hit when we feature it as a lunch special at the market!

  • 4 – 4-6 oz. swordfish steaks, about 3/4 inch thick
  • Drake’s batter mix or seasoned flour
  • Soft crusty bread (we use Zingerman’s farm bread)- I like mine toasted
  • 8 slices of bacon (Sparrows Michigan bacon is great)
  • 4 leaves of leaf lettuce
  • 8 slices tomato (local still available from farmers market)
  • 4 slices of red onion
  • Roasted red pepper mayonnaise (recipe below)
  • Olive oil
  • 4 lemon wedges (optional)

Roasted Red Pepper Mayonnaise

  • 1 pint mayonnaise
  • 1 small or 1/2 of a large red pepper, roasted and peeled
  • 1-2 t sriracha sauce

Combine mayo ingredients in Cuisinart.

Dust swordfish steaks in Drake’s batter mix or seasoned flour. Fry bacon and set aside. Heat a heavy-duty pan or skillet over medium high and add about 1 T olive oil. Pan fry swordfish for 2-3 minutes per side or until fish is just opaque in the center.

Toast bread and slather some red pepper mayo on one side. Add lettuce, tomato, red onion, bacon & swordfish steak. With sharp kitchen knife, slice in half diagonally (use frilly toothpicks stuck in each half if you’d like to hold the sandwich together). Serve with lemon wedges.

Monahan's Seafood

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