Ingredients Jump to Instructions ↓

  1. 1 cup canned bean sprouts, rinsed and drained

  2. 3/4 cup julienned carrots

  3. 1/4 cup thinly sliced red onion

  4. 1 tablespoon lime juice

  5. 1 teaspoon sugar

  6. 1/2 teaspoon minced fresh gingerroot

  7. 4 swordfish steaks (5 ounces each )

  8. 1 tablespoon olive oil

  9. 1/2 teaspoon salt

  10. 1/8 teaspoon cayenne pepper

  11. 4 slices sourdough bread (1/2 inch thick), toasted

  12. 8 teaspoons fat-free blue cheese salad dressing

Instructions Jump to Ingredients ↑

  1. Open-Faced Swordfish Sandwiches Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. Place a swordfish steak on each piece of toast; top with 2 teaspoons blue cheese dressing and about 1/2 cup bean sprout mixture. Yield: 4 servings.


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