Red Snapper Open-Faced Sandwiches Recipe

Name: Red Snapper Open-Faced Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup low-fat plain Greek yogurt, such as Fage 2-percent; 1 cup whole parsley leaves; 2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons fresh lemon juice, from 1/2 lemon; 1 teaspoon grated lemon zest, from 1 lemon; 1/4 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 1/4 cup quick-mixing flour, such as Wondra; 1/2 teaspoon ground coriander; 1/2 teaspoon kosher salt; Four 6-ounce red snapper fillets, skinned and boned; 4 slices rustic bread; 3 tablespoons extra-virgin olive oil; 2 cups baby arugula; 1 cup cherry tomatoes, quartered; 1/2 lemon; Kosher salt

Servings: persons

1/2 cup low-fat plain Greek yogurt, such as Fage 2-percent
1 cup whole parsley leaves
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice, from 1/2 lemon
1 teaspoon grated lemon zest, from 1 lemon
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1/4 cup quick-mixing flour, such as Wondra
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
Four 6-ounce red snapper fillets, skinned and boned
4 slices rustic bread
3 tablespoons extra-virgin olive oil
2 cups baby arugula
1 cup cherry tomatoes, quartered
1/2 lemon
Kosher salt

1
For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor.
2
Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds.
3
Set aside
4
For the fish: Heat the olive oil in a large skillet over medium-high heat.
5
In a shallow bowl, combine the flour with the coriander and salt.
6
Dredge each fillet in the seasoned flour and coat well.
7
Shake off excess flour, then add the fillets to the hot pan.
8
Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through.
9
Carefully flip, and cook for another 1 to 2 minutes.
10
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.
11
Spread each slice with a few tablespoons of the sauce and place a fish fillet on top.
12
Add another dollop of sauce and scatter over some arugula and cherry tomatoes.
13
Add a squeeze of lemon, season with salt and serve.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup low-fat plain Greek yogurt, such as Fage 2-percent, 1 cup whole parsley leaves, 2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons fresh lemon juice, from 1/2 lemon, and more.

Yes, Red Snapper Open-Faced Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper Open-Faced Sandwiches

How did you like this recipe?

Frequently Asked Questions