Red Snapper Open-Faced Sandwiches

Name: Red Snapper Open-Faced Sandwiches
Yield: 4
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

Red Snapper Open-Faced Sandwiches was pinched from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/red-snapper-open-faced-sandwiches.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1/2 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 1/2 tablespoons fresh lemon juice, from 1/2 lemon

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1 teaspoon grated lemon zest, from 1 lemon

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1/4 teaspoon ground cumin

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1/4 teaspoon freshly ground black pepper

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1/4 teaspoon kosher salt

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2 tablespoons extra-virgin olive oil

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1/4 cup quick-mixing flour, such as Wondra

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1/2 teaspoon ground coriander

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1/2 teaspoon kosher salt

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Four 6-ounce red snapper fillets, skinned and boned

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4 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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1/2 lemon

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Kosher salt

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