Open-Faced Swordfish Sandwiches

Ingredients

• 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