Home » Recipes » Grilled Swordfish Sandwiches with Summer Squash Salsa
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-ounce) swordfish steak, thawed if frozen
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.
Per Serving:330 calories (90 from fat), 10g total fat, 1.5g saturated fat, 50mg cholesterol, 490mg sodium, 40g carbohydrates, (3 g dietary fiber, 2g sugar), 22g protein.
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