Monahan’s Swordfish Club Sandwich

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.