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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.
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.

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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  • 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