Open-Faced Swordfish Sandwiches

• 1 cup canned bean sprouts, rinsed and drained
• 3/4 cup julienned carrots
• 1/4 cup thinly sliced red onion
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1/2 teaspoon minced fresh gingerroot
• 4 swordfish steaks (5 ounces each)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 4 slices sourdough bread (1/2 inch thick), toasted
• 8 teaspoons fat-free blue cheese salad dressing

1. 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.

bean sprouts, carrots, red onion, lime juice, sugar, fresh gingerroot, swordfish, olive oil, salt, cayenne pepper, bread, blue cheese salad dressing

Taken from www.tasteofhome.com/recipes/open-faced-swordfish-sandwiches/ (may not work)