Grilled Swordfish Sandwich

Making grilled fish on the bbq is so quick and easy, although I’m sure making a grilled fish sandwich isn’t necessarily the first thing that pops into your mind when thinking of bbq fish. But let me tell you, don’t sleep on this sandwich. I decided to make this grilled swordfish sandwich because swordfish tends to be a meatier fish and will hold up well. I grilled up the swordfish in a simple sauce made with butter, dill, capers and lemon zest. I poured the butter dill sauce right on the fish, and just grilled it a couple of minutes on each side. I topped it off with crispy prosciutto, fresh heirloom tomato, lettuce and onions. I also made an avocado crema to add some extra flavour, coolness and creaminess. Overall, it was a super tasty sandwich, and the best part was that it was so easy to make. If you want to find out how to make my Grilled Swordfish Sandwich, keep reading or jump to the full recipe.

Drizzle the swordfish filet with oil and season with salt and pepper on both sides.

Finely chop fresh dill and capers, add the zest from one lemon.

Place a small cast iron pan on the grill, add the butter and melt. Mix in the dill, capers and lemon zest.

Add the prosciutto to the plancha and let crisp up, flipping once. Remove from the grill and set aside.

In a bowl, add the avocado and sour cream and mix together. Squeeze in the juice from half a lemon and mix. Set aside.

Add the swordfish to the grill. Pour the butter, dill and caper mixture on top. Let cook 2-3 minutes. Flip and pour more of the dill butter on top. Finish cooking, about another 2-3 minutes or until cooked through. Remove from the grill.

Slice the tomato and onion. Cut the sub bun in half, but keep one side attached. Spread the avocado crema on the bun.

Top with the lettuce, tomato slices, onion, grilled swordfish and the crispy prosciutto.

Close the top, cut in half (this might get messy!) and enjoy.

And now for the full recipe...

Grilled Swordfish sandwich

Makes 1 sandwich

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Ingredients:

1 4oz-6oz swordfish filet

2 tsp canola oil

Salt

Pepper

¼ cup fresh dill

1 tbsp capers

½ cup butter

Juice and zest from 1 lemon

6-8 slices Prosciutto di parma

1 yellow heirloom tomato

1/3 white onion

1 Avocado

2-3 tbsp sour cream

3-4 lettuce leaves

1 Sub bun

How to Make the Grilled Swordfish Sandwich

Drizzle the swordfish filet with oil and season with salt and pepper on both sides.

Finely chop fresh dill and capers, add the zest from one lemon. Place a small cast iron pan on the grill, add the butter and melt. Mix in the dill, capers and lemon zest.

Add the prosciutto to the plancha and let crisp up, flipping once. Remove from the grill and set aside.

In a bowl, add the avocado and sour cream and mix together. Squeeze in the juice from half a lemon and mix. Set aside.

Add the swordfish to the grill. Pour the butter, dill and caper mixture on top. Let cook 2-3 minutes. Flip and pour more of the dill butter on top. Finish cooking, about another 2-3 minutes or until cooked through. Remove from the grill.

Slice the tomato and onion. Cut the sub bun in half, but keep one side attached. Spread the avocado crema on the bun and top with the lettuce, tomato slices, onion, grilled swordfish and the crispy prosciutto. Close the top, cut in half (this might get messy!) and enjoy.

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