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Grilled Fish Sandwich
with Olive Tapenade
Makes 6 Servings
*1 teaspoon minced fresh garlic
*2 tablespoons minced black olives
*1 tablespoon minced green olives
*2 tablespoons minced sun-dried tomatoes
*2 teaspoons olive oil
*Pinch black pepper
*1 1/2 teaspoons chopped fresh basil
*1 1/2 pounds whitefish fillets
*6 3-ounce sourdough French rolls
*6 lettuce leaves
*6 tomato slices
*6 onion slices
*1 lemon, sliced into 6 wedges
1In a small bowl, combine all ingredients for olive tapenade and mix well. Set aside.
2Preheat grill or broiler.
3Grill or broil fish fillets 3 to 5 minutes on each side.
4Slice and grill the sourdough rolls. Spread 1 tablespoon of the tapenade on each roll, then add a fish fillet and garnish with lettuce, tomato, onion and serve with lemon wedge.
  • Savory tapenade hails from Provence, in the south of France. Make extra and serve it with a plate of raw vegetables or spread a bit on crusty, fresh bread.
  • EACH SERVING CONTAINS APPROXIMATELY: 380 calories, 49 gm. carbohydrate, 6 gm. fat, 49 mg. cholesterol, 33 gm. protein, 601 mg. sodium, 5 gm. fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at