When we tested this one on friends, they grimaced at the idea of pairing Tabasco-laced swordfish and country ham. After a few bites, they were grinning as big as Huck Finn on a Mississippi River hustle.
SERVES 4
2 | 1-inch-thick swordfish steaks, cut horizontally in half to create 4 thin steaks |
Juice of 2 lemons | |
½ | teaspoon Tabasco sauce or other hot pepper sauce |
QUICK SWORDFISH RUB
1 | teaspoon kosher salt or other coarse salt |
1 | teaspoon fresh-ground black pepper |
1 | teaspoon paprika |
Vegetable oil spray | |
8 | thin slices country bread |
Enriched Mayonnaise ([>]) or other mayonnaise | |
Watercress sprigs | |
8 | paper-thin slices country ham or other smoky ham |
Red-ripe tomato slices |
Place the swordfish steaks in a shallow dish or plastic bag. Pour the lemon juice and Tabasco over the steaks. Cover and refrigerate the swordfish for 20 to 30 minutes, turning to coat evenly.
Fire up the grill, bringing the temperature to medium-high (3 seconds with the hand test).
Remove the steaks from the refrigerator and drain them, discarding the liquid.
Prepare the dry rub, combining the ingredients in a small bowl. Coat the steaks with the rub, cover them, and let them sit at room temperature for about 15 minutes. Just before grilling, spritz the steaks with oil.
Transfer the swordfish to a well-oiled grate and grill uncovered over medium-high heat for about 3 minutes per side, until opaque throughout. Rotate the steaks 180° once on each side. If there is any resistance when you turn or rotate the fish, re-oil the grate. If grilling covered, cook for the same amount of time, turning and rotating in a similar manner. Toast the bread on the edge of the grill.
Spread mayonnaise generously on the toast. Pile the four sandwiches high, starting with watercress, a slice of ham, a fish steak, another slice of ham, tomatoes, and the remaining bread. Serve immediately with something crunchy, like sweet potato chips, on the side.