Tilapia Sandwich with Greek Tapenade

Tilapia Sandwich with Greek Tapenade Recipe
Oxmoor House
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.

Yield:

2 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 6 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note