with Sautéed Tomatoes

Yield: 4 sandwiches

Ingredients

• 1 pound mahimahi fillets
• 4-5 tablespoons olive oil
• 1 teaspoon herbes de Provence
• Salt and freshly ground pepper
• 1/2 cup dry bread crumbs
• 2 roma tomatoes, seeded and cubed
• 2 cloves minced garlic
• 1 tablespoon chopped parsley
• 1 tablespoon balsamic vinegar
• 1 cup spinach leaves
• 4 sandwich rolls, split and toasted

Instructions

1. Rub the fillets with 2 tablespoons of the olive oil, then sprinkle them with the herbs and salt and pepper to taste. Sprinkle with the bread crumbs and set aside for 1 hour.

2. In a small skillet, heat 1 tablespoon of the oil. Add the tomatoes and garlic and sauté for 1 minute. Stir in the parsley and vinegar and season with salt and pepper to taste. Set aside.

3. In a small skillet, heat the remaining oil over medium-high heat and cook the fish for 3 minutes on each side. Set aside.

4. Arrange some of the spinach leaves over each of the roll bottoms. Spoon some of the tomato sauce mixture onto the leaves, then top with the fillets. Cover the sandwiches with the roll tops.

Other Sandwich Recipes

Assorted Tea Sandwiches
Colin's Cuban Sandwiches
Grilled Chicken Sandwiches
Roast Beef Sandwiches