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CATEGORY CUISINE TAG YIELD
Seafood, Grains Cooking liv, Import 1 Servings

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 Cucumber, peeled and seeded
1/3 c Plain yogurt
1 T Chopped fresh mint leaves
1/2 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

INSTRUCTIONS

1997    
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  Recipe by: Cooking Live Show
#CL8918 Posted to MC-Recipe Digest V1  #691 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Jul 26,

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