Grilled lemon-oregano swordfish sandwiches w cucumberyogurt

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Fresh lemon juice
1 tablespoon Olive oil
1 tablespoon Fresh oregano; minced or 1 teaspoon dried oregano, crumbled
Salt and freshly ground black pepper
2 Four ounce pieces swordfish (about 1/2- to 3/4-inch thick)
1 medium Cucumber; peeled and seeded
⅓ cup Plain yogurt
1 tablespoon Chopped fresh mint leaves
½ teaspoon Minced garlic mashed with 1/4 teaspoon salt
2 Sourdough; salt, caraway, or poppyseed sandwich rolls, sliced in half
Watercress or arugula leaves, washed and
Dried lemon wedges

Directions

Prepare the grill. (Alternately, the swordfish can be prepared in a hot skillet and cooked for 3 minutes per side.) In a shallow dish combine the lemon juice, olive oil, oregano and salt and pepper with a fork. Place the swordfish in the dish and turn to coat with the marinade. Cover and chill while preparing the cucumber sauce.

Coarsely shred the cucumber onto a clean cloth and squeeze to extract the liquid. Transfer the cucumber to a bowl and stir in the yogurt, mint and garlic. Season to taste with salt and pepper. Chill until ready to use.

Grill the swordfish for 2 to 3 minutes per side depending on thickness of steak. Transfer each swordfish steak to a roll and top with cucumber sauce and watercress or arugula. Garnish with lemon wedges.

Yield: 2 sandwiches

Recipe by: Cooking Live Show #CL8918 Posted to MC-Recipe Digest V1 #691 by "Angele and Jon Freeman" <jfreeman@...> on Jul 26, 1997

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