Coyote Cafe’s Grilled Swordfish Club Sandwich

(from jnadesigns’s recipe box)

This recipie was featured in the August 1995 issue of Texas Monthly. It is from the Coyote Cafe in Austin.

Chile-seasoned grilled swordfish stands in for boring old turkey, arugula takes the place of iceberg lettuce, and crisply fried applewood-smoked bacon replaces the listless everyday stuff

Source: Tx Monthly newsletter

Serves 4 people

Ingredients

  • 4 four- to six-ounce swordfish filets
  • 8 slices applewood-smoked bacon
  • 8 to 12 thick slices brioche or other sweetish egg bread
  • 1/4 pound arugula

Directions

  1. ason fish with chile rub and grill to desired doneness. Meanwhile, fry bacon, drain well, and keep warm. Toast brioche. Spread tomato relish (see below) on bottom slice, spread top slice with avocado salsa (see below), and coat middle piece (optional) with both. Stack fish, bacon, and arugula on bread in that order. Serves 4.

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