1. Preheat broiler to high.
2. Arrange bread slices on a baking sheet; broil 1
minute on each side or until toasted.
3. Cook bacon in a large nonstick skillet over
medium heat until crisp. Remove bacon from pan.
Add fillets to drippings in pan; cook 4 minutes on
each side or until desired degree of doneness.
4. Combine canola mayonnaise, 2 tablespoons water,
2 teaspoons minced chives, and Dijon mustard in a
small bowl, stirring with a whisk. Spread
mayonnaise mixture evenly over bread slices; top
each with 1 lettuce leaf, 1 bacon slice, 1 halved
tomato slice, 2 avocado slices, and 1 fish fillet.
Sprinkle evenly with remaining 1 teaspoon chives.
Serve with lemon wedges.
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