| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Cklive06 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Skinless swordfish steak; 1" thick, cut 1" cubes |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Dried oregano; crumbled |
| 4 |
|
Pita bread loaves – (6" to 7"); preferably |
|
|
Pocketless |
| 1 |
lg |
Cucumber |
| 1 |
|
Container Plain low-fat yogurt -; (8 oz) |
| 1 1/2 |
ts |
Chopped fresh mint leaves |
| 1/2 |
ts |
Chopped garlic; mashed to paste with |
| 1/2 |
ts |
Salt |
| 2 |
md |
Plum tomatoes; chopped coarse |
| 1/2 |
sm |
Red onion; cut into slivers |
| 1/4 |
c |
Fresh flat-leafed parsley leaves; washed well, |
|
|
Spun dry; and torn |
| 4 |
|
Bamboo skewers – (12" long); soaked for 1 hour |
INSTRUCTIONS
Preheat oven to 200 degrees. Prepare grill. In a bowl toss swordfish with
lemon juice, oregano, and salt and pepper to taste and marinate, covered
and chilled, 15 minutes. Wrap pitas in foil and keep warm in oven. Peel and
seed cucumber and grate coarse. Wrap cucumber in a kitchen towel and
squeeze to extract liquid. In a small bowl stir together cucumber, yogurt,
mint, garlic paste, and salt and pepper to taste. In another bowl combine
tomatoes, onion, parsley, and salt and pepper to taste. Thread fish onto
skewers and grill on an oiled rack set 5 to 6 inches over glowing coals,
turning once, until just cooked through, about 8 minutes. Remove fish from
skewers. (Alternatively, cook fish in a heated well-seasoned ridged grill
pan in same manner.) Divide cucumber mixture among pitas, spreading to
cover, and top with fish. Sprinkle tomato mixture over fish and roll pitas
into cones, wrapping with parchment paper or foil to secure. This recipe
yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-E016 broadcast 05-01-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-07-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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