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Grilled Lemon-Oregano Swordfish Sandwiches w CucumberYogurt
Recipe By : Cooking Live Show #CL8918
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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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
1/3 cup plain yogurt
1 tablespoon chopped fresh mint leaves
1/2 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
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
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