Fresh Grilled Swordfish Sandwich Recipe

Prepare and Marinate

Pat the swordfish steak dry with paper towels. In a shallow dish, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Place the swordfish in the dish and turn to coat. Cover and marinate in the refrigerator for 20–30 minutes (no longer than 1 hour to avoid ‘cooking’ the fish with acid).

Preheat Grill

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly (brush with oil or rub with an oiled paper towel) to prevent sticking.

Grill Fish

Remove the swordfish from the marinade and let excess drip off. Place on the hot grill and cook without moving for 3–4 minutes per side for a 1-inch thick steak, or until the fish is opaque with light grill marks and flakes easily with a fork (internal temperature around 130–140°F for medium). Adjust time for thickness. Transfer to a plate and let rest 3 minutes, then slice into 4 sandwich-sized portions.

While the fish marinates, make the aioli. In a small bowl combine 1 cup mayonnaise, 1 tsp finely chopped chipotle pepper, 1 tsp adobo sauce, 1 tbs lime juice, 0.5 tsp grated garlic, 0.25 tsp smoked paprika and 0.25 tsp salt. Whisk until smooth and taste; adjust heat by adding more chopped chipotle or adobo to taste. Refrigerate until ready to assemble.

Prepare Potatoes

Cut potatoes into 1/4–1/2-inch sticks for fries. Rinse in cold water until the water runs clear to remove excess starch, then pat dry thoroughly with towels.

Cook Fries - Frying Method

Heat vegetable oil in a deep pot or fryer to 325°F (160°C) for a first blanch. Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches for 2–3 minutes until golden and crisp. Drain, season immediately with 1 tsp kosher salt, 0.25 tsp black pepper and 0.5 tsp smoked paprika (optional).

Cook Fries - Oven Method

If baking, toss dried fries with 2 tbs olive oil and spread in a single layer on a baking sheet. Roast in a preheated 425°F (220°C) oven for 25–30 minutes, flipping halfway, until golden and crisp. Season with salt, pepper and smoked paprika while hot.

Toast Buns

Split the 4 rolls or buns and butter the cut sides with softened butter. Toast on the grill or in a skillet for 1–2 minutes until golden and lightly crisp.

Assemble Sandwiches

Spread about 1–2 tbs chipotle aioli on both top and bottom of each toasted bun. On the bottom bun place 1 lettuce leaf, a slice of tomato, and a portion of grilled swordfish (slice can be served whole or flaked). Top with a few thin slices of red onion and a sprinkle of cilantro if using. Close with the top bun and serve immediately with a generous portion of French fries and extra aioli on the side.

Serve

Serve hot, with lemon wedges on the side if desired. Leftover aioli keeps covered in the refrigerator for up to 4 days.