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Red Snapper Open-Faced Sandwiches

Red Snapper Open-Faced Sandwiches
Prep Time
15 min
Cook Time
10 min
Yields
4 servings

This fish is delish! Topped with a creamy Greek yogurt sauce and served with baby arugula and cherry tomatoes on rustic bread.

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ingredients

Sauce

½
cup low-fat plain Greek yogurt, such as Fage 2%
1
cup whole parsley leaves
2
Tbsp extra-virgin olive oil
1 ½
Tbsp fresh lemon juice, from ½ lemon
1
tsp grated lemon zest, from 1 lemon
¼
tsp ground cumin
¼
tsp freshly ground black pepper
¼
tsp kosher salt

Fish

2
Tbsp extra-virgin olive oil
¼
cup quick-mixing flour, such as Wondra
½
tsp ground coriander
½
tsp kosher salt
4
(6-oz) red snapper fillets, skinned and boned

Assembly

4
slices rustic bread
3
Tbsp extra-virgin olive oil
2
cups baby arugula
1
cup cherry tomatoes, quartered
½
lemon
Kosher salt
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directions

Step 1

Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside.

Step 2

Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.

Step 3

Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.

Step 4

Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.

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My rating for Red Snapper Open-Faced Sandwiches
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