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  • Grilled Lemon Oregano Swordfish With Cucumber Yogurt Sauce

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    Grilled Lemon Oregano Swordfish With Cucumber Yogurt Sauce
    Servings: 2
    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 tspn dry oregano, crumbled) Salt to taste Freshly-grnd black pepper to taste
    • 2 piece Swordfish, 1/2" to 3/4" thick - (4 ounce ea)
    • 1 med Cucumber peeled, 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, 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. This recipe yields 2 sandwiches.
    6. Comments: The original recipe title as listed is "Grilled Lemon-Oregano Swordfish Sandwiches, With Cucumber Yogurt Sauce".

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