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Title: Grilled Lemon-Oregano Swordfish Sandwiches W Cucumberyogurt Categories: Cooking liv, Import Yield: 1 Servings 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 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" |