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Nutrition Facts
Serving Size 1 (332g) Recipe makes 4 servings The following items or measurements are not included below: Portuguese bread 1 bunch arugula
Calories 761
Calories from Fat 513		(67%)
Amount Per Serving		%DV
	Total Fat 57.0g	87%
	Saturated Fat 16.6g	82%
	Monounsaturated Fat 27.1g
	Polyunsaturated Fat 7.7g
	Trans Fat 0.0g
Cholesterol 190mg		63%
Sodium 895mg		37%
Potassium 1203mg		34%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 1.2g	4%
	Sugars 1.8g
Protein 55.1g		110%
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Bluefish Club Sandwich

Recipe #316826 | 25 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sondra Beth
Jul 31, 2008

Adapted from Nantucket's Straight Wharf Restaurant published in Wine Enthusiast Magazine. This is a great and flexible recipe. Other fish of choice can be used.

SERVES 4 , 4 Sandwiches (change servings and units)

Ingredients

24 ounces bluefish fillets (4-6oz fillets of similar thickness)
1/4 cup flat-leaf Italian parsley
2 tablespoons chives (minced)
8 slices Portuguese bread (Other artisanal bread of choice could substitute)
1 garlic clove (peeled)
16 slices bacon, cooked crisp
1 bunch arugula (small bunch leaves washed and stems trimmed)
2 ripe tomatoes (sliced)
lemon pepper seasoning
garlic mayonnaise (aoili)
2 tablespoons extra virgin olive oil

Directions

1
Preheat the broiler of the oven. Season the bluefish fillets with Lemon Pepper. Broil the fish 5-8 minutes or until just cooked through, sprinkle the fillets with the parsley and chives and keep warm.
2
Toast the bread in the broiler or toaster, then drizzle each slice with a little extra virgin olive oil and rub lightly with a clove of garlic.
3
Divide the aoili between four slices of bread. Place the bluefish fillet on the top of the aoili and fork the fish lightly to break up the flakes and cover the entire piece of bread evenly.
4
Assemble the sandwich, layering the bacon, sliced tomato and arugula over the fish. Top with the reserved bread, pressing lightly on each sandwich. Pass the remaining Aoili.