Recipe for Grilled Lemon-Oregano Swordfish with Cucumber Yogurt Sauce 
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Yield:
2
Ingredients:
Amount Ingredient
1 tbl Fresh lemon juice
1 tbl Olive oil
1 tbl Fresh oregano minced
(or 1 tspn dried oregano, crumbled)
Salt to taste
Freshly-ground black pepper to taste
2 x pieces Swordfish, 1/2" to 3/4" thick - (4 oz ea)
1 med Cucumber peeled, seeded
1/3 cup Plain yogurt
1 tbl Chopped fresh mint leaves
1/2 tsp Minced garlic mashed with
1/4 tsp Salt
2 x Sourdough, salt, caraway,
or poppyseed sandwich rolls sliced in half
Watercress or arugula leaves washed, dried
Instructions:
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.

This recipe yields 2 sandwiches.

Comments: The original recipe title as listed is "Grilled Lemon-Oregano Swordfish Sandwiches, With Cucumber Yogurt Sauce".

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