We cooked a lot of swordfish when we were testing time and temperature. Leftover swordfish keeps well in the refrigerator overnight, but what do you do with cold swordfish? I wasn’t in the mood for a salad, so I racked my brain for an alternative. The result was this tasty sandwich. Try it and I think you’ll agree: it’s a keeper!
Makes 4 sandwiches
¼
cup good-quality mayonnaise
1½
teaspoons good-quality curry powder
¾
pound cooked swordfish fillet, cut into bite-size chunks
12
large red seedless grapes, quartered or halved
¼
cup slivered almonds
1
tablespoon minced chives
8
slices brioche, or any bread or bun of your choosing, lightly toasted and allowed to cool
4
large leaves butter lettuce
Kosher or sea salt and freshly ground black pepper
- Mix the mayonnaise and curry powder in a large bowl until the curry is completely incorporated. Gently toss the swordfish, grapes, almonds, and chives with the curry mayonnaise, mixing until the ingredients are completely coated. Salt and pepper to taste. Carefully spread a quarter of the swordfish salad onto a slice of toasted brioche, top with the lettuce, and cover with another slice of brioche. Repeat to make 4 sandwiches. Enjoy with a side of salad or chips.
