Mediterranean Tilapia Sandwiches

Ahh Giada, how I love your ability to provide recipes that I can so easily transform into a clean sandwich.  The original recipe for this sandwich uses halibut instead of tilapia, but as I was in a fish store, and forgot what type of fish I needed to execute the dish, I went with tilapia, came home, looked up the recipe, and realized it was halibut.  What is a girl to do except try it with a different fish?  And so, substituting tilapia for halibut, and removing the mayonnaise and replacing it with Fat Free Greek yogurt, I put my mixing bowls and saute pan to work, crossed my fingers and hoped for the best.   What was created was yet another dish that my husband and I sat eating, and with every bite just made moaning noises about how exceptional the sandwich was.  Might I add, nothing compares to toasting bread brushed with Olive Oil, and then rubbed with fresh cut garlic.  It will change your sandwich eating world forever!

Ingredients:

Fish:

• Olive oil cooking spray
• 1 (12-ounce) or 2 (6-ounce) center-cut tilapia fillets, skinned
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Extra-virgin Olive Oil, for drizzling

Bread:

• 1 loaf whole grain ciabatta bread, ends trimmed, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, peeled and halved

Filling:

• 3 heaping tablespoons Fat Free Greek yogurt
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon capers, drained
• Zest of 1 large lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups baby spinach

To cook the fish, season with salt and pepper, and cook for about four minutes on each side in a saute pan pre-heated to medium.  Allow the fish to cool for about ten to fifteen minutes.  

For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes, and rub the cooked surface with the cut side of the garlic.

For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers,lemon zest, salt, and pepper.

Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.