Grilled Swordfish Club

• 4 (6-ounce) swordfish fillets
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 8 (1/2-inch-thick) slices Pullman or other good-quality white sandwich bread
• Lemon Mayonnaise (recipe follows)
• 1 ripe Hass avocado, halved, pitted, peeled, and each half cut into 6 slices
• 1 ripe beefsteak tomato, sliced 1/4 inch thick
• 1 bunch of watercress, chopped
• 1/2 cup mayonnaise
• 1 teaspoon finely grated lemon zest
• 2 teaspoons fresh lemon juice
• Kosher salt and freshly ground black pepper
• (makes 1/2 cup)

1. Preheat the grill to high or heat a grill pan over high heat.
2. Brush the fish on both sides with the oil and season with salt and pepper.
3. Grill until golden brown on both sides and just cooked through, about 4 minutes per side.
4. Remove and let rest for a few minutes.
5. Grill the bread on both sides until lightly golden brown, about 30 seconds per side.
6. Lay the slices of bread on a flat surface and spread each slice with a tablespoon of the mayonnaise.
7. Place a fillet on 4 of the slices of bread and top with 3 slices avocado, 1 slice tomato, and some watercress.
8. Place the remaining slices of bread on top of the watercress, mayonnaise side down.
9. Whisk together the mayonnaise, zest, and juice in a small bowl and season with salt and pepper.
10. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
11. The lemon mayonnaise can be prepared 1 day in advance and stored covered in the refrigerator.

swordfish fillets, canola oil, kosher salt, white sandwich bread, lemon mayonnaise, avocado, tomato, mayonnaise, lemon zest, lemon juice, kosher salt

Taken from www.epicurious.com/recipes/food/views/grilled-swordfish-club-382732 (may not work)