Mâche, also known as lamb’s lettuce or corn salad, is a tender green with a tangy, nutty flavor. Look for it in the produce section at your supermarket. Use a minichopper or take your time using a large chef’s knife to finely chop the olives, roasted peppers, and oregano for the Greek Tapenade before you spread the mixture over the toasted bread.
- Yield: 2 Servings
- 2 (6-ounce) tilapia fillets
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon coarsely ground black pepper
- Cooking spray
- 4 (0.8-ounce) slices crusty Chicago-style Italian bread (about ½ inch thick), toasted
- 2⁄3 cup mâche
- 4 tomato slices
- Prepare Greek Tapenade; set aside.
- 2. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick over medium-high heat; coat pan with cooking spray. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork.
- Spread about 1 tablespoon Greek Tapenade on each bread slice. Top each of 2 slices with 1 fillet, 2 tomato slices, 1⁄3 cup mâche, and remaining bread slices.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.