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.