Grilled Lemon-Oregano Swordfish Sandwiches

Recipe Ingredients

1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	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		Cucumber - peeled and seeded (medium)
1/3 cup	78ml	Plain yogurt
1 tablespoon	15ml	Fresh mint leaves - chopped
1/2 teaspoon	2.5ml	Minced garlic mashed with 1/4 teaspoon salt
2		Sourdough - salt, caraway, or poppy seed sandwich rolls, sliced in half
		Watercress or arugula leaves - washed and
		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.

Yield: 2 sandwiches

Source:
Cooking Live Show #CL8918

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