| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | tb | Fresh lemon juice |
| 1 | tb | Olive oil |
| 1 | tb | 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 | md | Cucumber; peeled and seeded |
| 1/3 | c | Plain yogurt |
| 1 | tb | Chopped fresh mint leaves |
| 1/2 | ts | 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
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, 1997
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