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)
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Nutritional Information
Amount per serving
- Calories: 347
- Calories from fat: 0.0%
- Fat: 8.9g
- Saturated fat: 3g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1.7g
- Protein: 39.9g
- Carbohydrate: 26g
- Fiber: 1.6g
- Cholesterol: 93mg
- Iron: 3mg
- Sodium: 768mg
- Calcium: 113mg
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
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.
Tilapia Sandwich with Greek Tapenade Recipe at a Glance
- COURSE: Sandwiches
- MAIN INGREDIENT: Fish
- PUBLICATION: Oxmoor House
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