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South Beach is definitely the land of sandwiches. Not only are they on every menu, but there are plenty of small sandwich joints that specialize in them. Because there is a heavy Middle Eastern influence around here, I thought I would make a healthy fish sandwich bringing in some of the fresh flavors of the Mediterranean. You can find fresh fish daily on the Rickenbacker Causeway that leads to Key Biscayne. Ask them to filet the snapper for you on the spot, so that all you have to do is pop it in the oven when you return home. The tahini sauce is full of different herbs- the more the merrier.

4 pita breads (whole wheat or white)
1 medium mutton, red, or yellowtail snapper, filleted
4 tablespoons tahini herb sauce per sandwich (recipe follows)
1 medium tomato, medium dice
¼ cup Kalamata olives, small dice
½ Kirby cucumber, medium dice
1 medium eggplant (optional)

If you want to include the roasted eggplant in your sandwich, begin by slicing it into very thin rounds. Bake on a lightly oiled baking sheet at 375°F for 20 minutes, or until soft and cooked through.
Line a baking tray with olive oil and place fish filets skin side down. Season well the filets with salt and pepper and bake for 20 minutes at 400°F, or until cooked through.
Remove from oven, turn off heat, and slip pita breads in the oven to toast in the residual heat. Place 2 slices of roast eggplant followed by half a filet in each toasted pita. Top with about 1 tablespoon tahini sauce per filet and some of the diced tomato, cucumber, and olives.
Makes 4 sandwiches. If you are only making this for two people, just use 1 filet of fish and 2 pitas.

Tahini-Herb Sauce
Small handful of each: dill, cilantro, parsley, mint
1 clove garlic
1 cup tahini
3 lemons, juiced
Olive oil
Water
Salt

In a food processor, start grinding up the garlic, followed by the herbs. Add the tahini, a couple tablespoons of olive oil, and continue to blend. Add the lemon juice, and enough water to loosen up the mixture. Adjust the taste with the salt.