Thursday, October 4th, 2012 | posted by mike
Serves 4
4 – 4-6 oz. Swordfish steaks, about 3/4 inch thick
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
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 ingredients in Cuisinart
Dust swordfish steaks in Drakes batter mix or seasoned flour
Fry bacon and set aside
Heat a heavy-duty pan or skillet over med. high and add about 1 T olive oil
Pan fry swordfish for 2-3 min. 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 and bacon
With sharp kitchen knife, slice in half diagonally (use frilly toothpicks stuck in each half if you’d like)
