Open-Faced Swordfish Sandwiches

Name: Open-Faced Swordfish Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 104 milliliters canned bean sprouts, rinsed and drained; 96 grams julienned carrots; 0 teaspoons cayenne pepper; 1 teaspoons minced fresh gingerroot; 1 Tbsp lime juice; 1 Tbsp olive oil; 40 grams thinly sliced red onion; 8 teaspoons fat-free blue cheese salad dressing; 1 teaspoons salt; 4 slices sourdough bread (1/2 inch thick), toasted; 1 teaspoon sugar; 567 grams swordfish steaks each)

Open-Faced Swordfish Sandwiches

If you want to add more dairy free and pescatarian recipes to your collection, Open-Faced Swordfish Sandwiches might be a recipe you should try. One serving contains 455 calories, 36g of protein, and 16g of fat. This recipe serves 4. If you have swordfish steaks, lime juice, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, you might also like recipes such as Open Faced Caprese Sandwiches, Open Faced Veggie Sandwiches, and Open Faced Cucumber Sandwiches.

Instructions

In a small bowl, combine the bean sprouts, carrots and onion.

Ingredients you will need

Bean Sprouts

Carrot

Onion

Equipment you will use

Bowl

Combine the lime juice, sugar and ginger; stir into vegetable mixture. Cover and refrigerate for 30 minutes.

Ingredients you will need

Lime Juice

Vegetable

Ginger

Sugar

Drizzle both sides of swordfish steaks with oil; sprinkle with salt and cayenne. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Ingredients you will need

Swordfish Steaks

Cooking Oil

Ground Cayenne Pepper

Salt

Equipment you will use

Paper Towels

Grill

Tongs

Grill fish, uncovered, over medium-hot heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.

Ingredients you will need

Fish

Equipment you will use

Grill

Place a swordfish steak on each piece of toast; top with 2 teaspoons blue cheese dressing and about 1/2 cup bean sprout mixture.

Ingredients you will need

Blue Cheese Dressing

Swordfish

Steak

Sandwich Bread

Equipment

Ingredients

Servings:

104milliliters

canned bean sprouts, rinsed and drained 96grams

julienned carrots 0teaspoons

cayenne pepper 1teaspoons

minced fresh gingerroot 1Tbsp

lime juice 1Tbsp

olive oil 40grams

thinly sliced red onion 8teaspoons

fat-free blue cheese salad dressing 1teaspoons

salt 4slices

sourdough bread (1/2 inch thick), toasted 1teaspoon

sugar 567grams

swordfish steaks each)

Recommended wine: Pinot Noir, Sparkling Wine, Pinot Grigio, Gruener Veltliner

Pinot Noir, Sparkling Wine, and Pinot Grigio are my top picks for Swordfish. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The Chehalem 3 Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 33 dollars per bottle.

Chehalem 3 Vineyard Pinot Noir

Three estate vineyards on three unique soils make profound statements. An optimal, complementary blend even more so. Fully ripe, complex and eagerly awaited.Try pairing with salmon, tuna, duck, quail, and beef.