Title: Grilled Lemon-Oregano Swordfish Sandwiches W Cucumberyogurt
Categories: Cooking Import
Yield: 1 Servings

1	tb	Fresh lemon juice
1	tb	Olive oil
1	tb	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	md	Cucumber; peeled and seeded
1/3	c	Plain yogurt
1	tb	Chopped fresh mint leaves
1/2	ts	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

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Cooking Live Show #CL8918

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