Grilled Swordfish Sandwiches with Summer Squash Salsa

Grilled Swordfish Sandwiches with Summer Squash Salsa

Serves 4

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 using 365 Everyday Value Colby Jack.

  • 1 zucchini or yellow squash, finely chopped
  • 1 tomato, cored, seeded and finely chopped
  • 1 tablespoon 365 Everyday Value Organic 100% Italian Extra Virgin Olive Oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon 365 Everyday Value Fine Sea Salt
  • 1 loaf ciabatta bread, ends removed, cut crosswise into 4 pieces, each halved and grilled
  • 1 (12-ounce) fresh harpoon-caught swordfish steak, grilled
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In a medium bowl, toss together squash, tomato, 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 carbohydrate (3g dietary fiber, 2g sugar), 22g protein
Special Diets: 

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