Grilled Swordfish Sandwiches with Summer Squash Salsa
Serves 4
Time 20 min
Summer sandwiches don't get more satisfying than this one with meaty grilled swordfish and juicy tomato squash salsa. Salsa can be made a day in advance, and try any leftovers on a grilled cheese.
Special Diets:
Ingredients
- 1 zucchini or yellow squash, finely chopped
- 1 tomato, cored, seeded and finely chopped
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon lemon juice
- 1/4 teaspoon fine sea salt
- 1 loaf ciabatta bread, ends removed, cut crosswise into 4 pieces, each halved
- 1 (12.0-ounce) swordfish steak, thawed if frozen
Method
Prepare a grill for high-heat cooking.
Brush swordfish with 1 tablespoon of the oil.
Grill, turning once, until fish is browned and opaque in the center, about 6 minutes.
Transfer to a plate and set aside to cool slightly.
Place the bread cut-side down on the grill and cook until lightly toasted and crisp, about 2 minutes. Set aside.
In a medium bowl, toss together squash, tomato, remaining 1 tablespoon oil, lemon juice and salt.
Spoon salsa onto four toasted bread pieces.
Using your fingers, gently break grilled swordfish into large, bite-size pieces and arrange over salsa.
Sandwich with remaining bread and serve.
Nutritional Info:
Per serving: 330 calories (90 from fat), 10g total fat, 1.5g saturated fat, 50mg cholesterol, 490mg sodium, 40g carbohydrates (3g dietary fiber, 2g sugar), 22g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 zucchini or yellow squash, finely chopped
- 1 tomato, cored, seeded and finely chopped
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon lemon juice
- 1/4 teaspoon fine sea salt
- 1 loaf ciabatta bread, ends removed, cut crosswise into 4 pieces, each halved
- 1 (12.0-ounce) swordfish steak, thawed if frozen