Swordfish Sandwich

Directions Print

1. Start by preparing the harissa mayo. Combine mayo and harissa paste. Mix well.
2. Cut the swordfish in half cross-section. Season swordfish pieces with salt and pepper. Place on a hot well-greased grill. After 2 minutes, flip the fish over and continue to cook to internal temperature of 135 F.
3. While the fish is cooking, toast the brioche buns.
4. For the assembly, divide the harissa mayo between four slices of buns and spread evenly. Place 1 oz. of arugula on the bottom bun on top of the harissa mayo followed by two slices of tomato. Place the grilled swordfish on top of the tomato slices; then place top bun on the swordfish.
5. Serve with your choice of side.