Tilapia Sandwich with Greek Tapenade

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

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010