OPEN-FACED SWORDFISH SANDWICHES

Open-Faced Swordfish Sandwiches image

Topped with blue cheese salad dressing and a festive combination of carrots, red onion and lime juice, these warm sandwiches are a special way to welcome dinnertime.-Ms. Alicia Montalvo Pagan, New Bedford, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 cup canned bean sprouts, rinsed and drained
3/4 cup julienned carrots
1/4 cup thinly sliced red onion
1 tablespoon lime juice
1 teaspoon sugar
1/2 teaspoon minced fresh gingerroot
4 swordfish steaks (5 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 slices sourdough bread (1/2 inch thick), toasted
8 teaspoons fat-free blue cheese salad dressing

Steps:

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.

Nutrition Facts : Calories 319 calories, Fat 10g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 749mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges