Red Snapper Open-Faced Sandwiches

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Red Snapper Open-Faced Sandwiches
Serves 4
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Total Time
30 min
Total Time
30 min
680 calories
49 g
82 g
29 g
56 g
5 g
385 g
943 g
6 g
0 g
22 g
Nutrition Facts
Serving Size
385g
Servings
4
Amount Per Serving
Calories 680
Calories from Fat 253
% Daily Value *
Total Fat 29g
44%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 82mg
27%
Sodium 943mg
39%
Total Carbohydrates 49g
16%
Dietary Fiber 3g
13%
Sugars 6g
Protein 56g
Vitamin A
42%
Vitamin C
65%
Calcium
20%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Sauce
  1. 1/2 cup low-fat plain Greek yogurt, such as Fage 2-percent
  2. 1 cup whole parsley leaves
  3. 2 tablespoons extra-virgin olive oil
  4. 1 1/2 tablespoons fresh lemon juice, from 1/2 lemon
  5. 1 teaspoon grated lemon zest, from 1 lemon
  6. 1/4 teaspoon ground cumin
  7. 1/4 teaspoon freshly ground black pepper
  8. 1/4 teaspoon kosher salt
Fish
  1. 2 tablespoons extra-virgin olive oil
  2. 1/4 cup quick-mixing flour, such as Wondra
  3. 1/2 teaspoon ground coriander
  4. 1/2 teaspoon kosher salt
  5. Four 150-200g red snapper fillets, skinned and boned
Assembly
  1. 4 slices rustic bread
  2. 3 tablespoons extra-virgin olive oil
  3. 2 cups baby arugula
  4. 1 cup cherry tomatoes, quartered
  5. 1/2 lemon
  6. Kosher salt
Instructions
  1. 1. For the sauce: 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
  2. 2. For the fish: 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.
  3. To assemble: 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.
  4. 3. 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.
beta
calories
680
fat
29g
protein
56g
carbs
49g
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Gold Coast https://aussieseafoodhouse.com.au/
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