Grilled Lemon-oregano Swordfish Sandwichescooking live, fish and seafood, grilling recipes, swordfish 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1 tablespoon fresh oregano; minced or 1 -- teaspoon dried -- oregano, crumbled salt and freshly ground black peppe 2 four ounce pieces swordfish (about -- to 3/4-inch thick) 1 medium cucumber; peeled and seeded 1/3 cup plain yogurt 1 tablespoon fresh mint leaves; chopped 1/2 teaspoon minced garlic mashed with 1/4 teasp -- salt 2 sourdough; salt, caraway, or -- poppy seed 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 |
