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  • Grilled Lemon Oregano Swordfish Sandwiches With Cucumberyogurt

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    Grilled Lemon Oregano Swordfish Sandwiches With Cucumberyogurt
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Fresh lemon juice
    • 1 Tbsp. Extra virgin olive oil
    • 1 Tbsp. Fresh oregano, chopped or possibly 1 tsp. dry oregano, crumbled Salt and freshly grnd black pepper
    • 2 x Four oz pcs swordfish (about 1/2- to 3/4-inch thick)
    • 1 med Cucumber, peeled and seeded
    • 1/3 c. Plain yogurt
    • 1 Tbsp. Minced fresh mint leaves
    • 1/2 tsp Chopped garlic mashed with 1/4 tsp. salt
    • 2 x Sourdough, salt, caraway, or possibly poppyseed sandwich rolls, sliced in half Watercress or possibly arugula leaves, washed and Dry lemon wedges

    Directions

    1. Prepare the grill. (Alternately, the swordfish can be prepared in a warm skillet and cooked for 3 min per side.)
    2. In a shallow dish combine the lemon juice, extra virgin 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 refrigeratewhile preparing the cucumber sauce.
    3. 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. Refrigeratetill ready to use.
    4. Grill the swordfish for 2 to 3 min per side depending on thickness of steak. Transfer each swordfish steak to a roll and top with cucumber sauce and watercress or possibly arugula. Garnish with lemon wedges.
    5. Yield: 2 sandwiches

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