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Grilled Lemon-Oregano Swordfish Sandwiches W Cucumberyogurt

Grilled Lemon-Oregano Swordfish Sandwiches W Cucumberyogurt
Main Ingredient: Various Fish Swordfish Cucumber

Preparation: Barbecue

Course: Sourdough Various Main Dishes

Yield:

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Grilled Lemon-Oregano Swordfish Sandwiches W Cucumberyogurt ingredients

  • 1 T Fresh lemon juice
  • 1 T olive oil
  • 1 T 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 med cucumber -- peeled and seeded
  • c Plain Yogurt
  • 1 T Chopped fresh mint leaves
  • 2483527⁄624973141 t 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

Cooking Grilled Lemon-Oregano Swordfish Sandwiches W Cucumberyogurt

1. Prepare the grill.
2. (Alternately, the swordfish can be prepared in a hot skillet and cooked for 3 minutes per side.
3. ) In a shallow dish combine the lemon juice, olive oil, oregano and salt and pepper with a fork.
4. Place the swordfish in the dish and turn to coat with the marinade.
5. Cover and chill while preparing the cucumber sauce.
6. Coarsely shred the cucumber onto a clean cloth and squeeze to extract the liquid.
7. Transfer the cucumber to a bowl and stir in the yogurt, mint and garlic.
8. Seasoni to taste with salt and pepper.
9. Chill until ready to use. Grilli the swordfish for 2 to 3 minutes per side depending on thickness of steak.
10. Transfer each swordfish steak to a roll and top with cucumber sauce and watercress or arugula.
11. Garnishi with lemon wedges.


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