Open Faced Swordfish Portobello Smoked Bacon Club
Ingredients
- 2 avocados, halved, pitted, peeled, and thinly sliced
- 1 beefsteak tomato, seeded and thinly sliced
- 4 large leaves iceberg lettuce
- 4 slices country bread, ¾-inch thick
- 4 large portobello mushroom caps, stems removed, halved horizontally
- 1 lb. swordfish, cut into four ½-inch thick steak cuts
- 2 Tbsp. lemon zest
- Fine sea salt and freshly ground black pepper, to taste
- Fine sea salt and freshly ground black pepper, to taste
- Olive oil, as needed
- ¼ lb. thinly sliced smoked bacon
- 2 Tbsp. freshly squeezed lemon juice
- ½ cup mayonnaise
- 3 Tbsp. thyme leaves
Instructions
Open-Faced Swordfish, Portobello & Smoked Bacon Club serves 4 original recipe by app.ckbk.com.
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