Whoa – you need to make this one. It’s a simple, savory recipe that has all the great elements of a summertime meal: grilled fish, fresh veggies, and – of course – good bacon.
Not that bacon is bad with anything (ok, most things), but the pairing of the salty pork, the Old Bay- grilled fish, the buttery, nutty avocado, and the sweet veggies made me want to come back around for seconds and thirds.
Try it out, you won’t be disappointed.
- 3 medium-sized Rockfish fillets – skinned
- 1 avocado – sliced
- 1 tomato – sliced thin
- 1 cup fresh arugula
- ½ cup lite mayo
- 1 ½ tbsp Old Bay seasoning – divided
- 4 tbsp olive oil – divided
- ½ loaf pugliese – sliced in ½ inch thick
- ½ lb Hempler’s applewood smoked bacon
- salt and pepper
Make sure all bones are removed from the fillets, and pat them dry with a paper towel.
Season the fillets evenly with the salt, pepper and 1 tbsp of the Old Bay.
Preheat the grill over medium-high heat.
Meanwhile, do the following:
- Mix the extra Old Bay into the mayo.
- Slice the tomatoes and the avocado.
- Toss the arugula with half a tablespoon of the olive oil.
- Brush the slices of bread with the remainder of the olive oil.
- Pan-fry the bacon.
Coat the grates of the grill with cooking spray, and grill the rockfish fillets over medium-high heat for 3 minutes on each side. Rockfish isn’t very thick, and the flesh is fairly resilient, so it stands up well to grilling if it’s done quickly and you’re watchful.
As you remove the fillets from the grill, transfer the bread onto the grates, and grill the slices of bread for 2 minutes on each side.
To assemble the sandwiches, spread the Old Bay mayo mixture on the grilled bread, and top with two slices of bacon, a few slices of avocado, a fillet of the rockfish, a handful of arugula, two pieces of tomato, and another mayo-coated slice of bread to hold it all together.
Slice in half (to make it more manageable)