Ingredients Jump to Instructions ↓

  1. 1 tablespoon fresh lemon juice

  2. 1 tablespoon olive oil

  3. 1 tablespoon fresh oregano -- minced or 1 -- teaspoon dried -- oregano, crumbled salt and freshly ground black pepper

  4. 2 four ounce pieces swordfish (about 1/2- -- to 3/4-inch thick)

  5. 1 medium cucumber -- peeled and seeded

  6. 1/3 cup plain yogurt

  7. 1 tablespoon fresh mint leaves -- chopped

  8. 1/2 teaspoon minced garlic mashed with

  9. 1/4 teaspoon -- salt

  10. 2 sourdough -- salt, caraway, or -- poppy seed sandwich -- rolls, sliced in half watercress or arugula leaves -- washed and dried lemon wedges

Instructions Jump to Ingredients ↑

  1. Preparation : 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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