| 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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