Real Recipes From Real Home Cooks ®
Red Snapper Open-Faced Sandwiches
INGREDIENTS
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For the sauce:
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½ cup low-fat plain Greek yogurt, such as Fage 2-percent
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1 cup whole parsley leaves
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2 tablespoons extra-virgin olive oil
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1 ½ tablespoons fresh lemon juice, from ½ lemon
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1 teaspoon grated lemon zest, from 1 lemon
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¼ teaspoon ground cumin
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¼ teaspoon freshly ground black pepper
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¼ teaspoon kosher salt
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For the fish:
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2 tablespoons extra-virgin olive oil
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¼ cup quick-mixing flour, such as Wondra
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½ teaspoon ground coriander
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½ teaspoon kosher salt
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Four 6-ounce red snapper fillets, skinned and boned
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To assemble:
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4 each slices rustic bread
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3 tablespoons extra-virgin olive oil
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2 cups baby arugula
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1 cup cherry tomatoes, quartered
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½ fresh lemon
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Kosher salt
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