Grilled Lemon-Oregano Swordfish With Cucumber Yogurt Sauce

Recipe Ingredients

1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Fresh oregano - minced
		(or 1 tspn dried oregano, crumbled)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Swordfish, 1/2" to 3/4" thick - (4 oz ea)
1		Cucumber - peeled, seeded (medium)
1/3 cup	78ml	Plain yogurt
1 tablespoon	15ml	Chopped fresh mint leaves
1/2 teaspoon	2.5ml	Minced garlic - mashed with
1/4 teaspoon	1.3ml	Salt
2		Sourdough, salt, caraway,
		Or poppyseed sandwich rolls - sliced in half
		Watercress or arugula leaves - washed, dried
		Lemon wedges

Recipe Instructions

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.

This recipe yields 2 sandwiches.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8918)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.