| 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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