Open-Faced Swordfish Sandwiches |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Topped with blue cheese salad dressing and a festive combination of carrots, red onion and lime juice, these warm sandwiches are a special way to welcome dinnertime.Ms. Alicia Montalvo Pagan, New Bedford, Massachusetts Ingredients:
1 cup canned bean sprouts, rinsed and drained |
3/4 cup julienned carrots |
1/4 cup thinly sliced red onion |
1 tablespoon lime juice |
1 teaspoon sugar |
1/2 teaspoon minced fresh gingerroot |
4 swordfish steaks (5 ounces each) |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
4 slices sourdough bread (1/2 inch thick), toasted |
8 teaspoons fat-free blue cheese salad dressing |
Directions:
1. In a small bowl, combine the bean sprouts, carrots and onion. Combine the lime juice, sugar and ginger; stir into vegetable mixture. Cover and refrigerate for 30 minutes.
2. Drizzle both sides of swordfish steaks with oil; sprinkle with salt and cayenne. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill fish, uncovered, over medium-hot heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.
4. Place a swordfish steak on each piece of toast; top with 2 teaspoons blue cheese dressing and about 1/2 cup bean sprout mixture. Yield: 4 servings.
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