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.
Combine the lime juice, sugar and ginger; stir into vegetable mixture. Cover and refrigerate for 30 minutes.
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.
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.
Place a swordfish steak on each piece of toast; top with 2 teaspoons blue cheese dressing and about 1/2 cup bean sprout mixture.
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.