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Tilapia Sandwich with Greek Tapenade

Oxmoor House
Prep time 8 mins
Cook time 6 mins
Yield 2 servings (serving size: 1 sandwich)
Mâche, also known as lamb's lettuce or corn salad, is a tender green with a tangy, nutty flavor. Look for it in the produce section at your supermarket. Use a minichopper—or take your time using a large chef's knife—to finely chop the olives, roasted peppers, and oregano for the Greek Tapenade before you spread the mixture over the toasted bread.

Ingredients

  • Greek Tapenade
  • 2 (6-ounce) tilapia fillets
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • Cooking spray
  • 4 (0.8-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
  • 2/3 cup mâche
  • 4 tomato slices

Nutrition Information

  • calories 347
  • caloriesfromfat 0.0 %
  • fat 8.9 g
  • satfat 3 g
  • monofat 3.4 g
  • polyfat 1.7 g
  • protein 39.9 g
  • carbohydrate 26 g
  • fiber 1.6 g
  • cholesterol 93 mg
  • iron 3 mg
  • sodium 768 mg
  • calcium 113 mg

How to Make It

  1. Prepare Greek Tapenade; set aside.

  2. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick over medium-high heat; coat pan with cooking spray. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork.

  3. Spread about 1 tablespoon Greek Tapenade on each bread slice. Top each of 2 slices with 1 fillet, 2 tomato slices, 1/3 cup mâche, and remaining bread slices.

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