Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    fresh lemon juice
   1      tablespoon    olive oil
   1      tablespoon    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      medium        cucumber -- peeled and seeded
     1/3  cup           plain yogurt
   1      tablespoon    fresh mint leaves -- chopped
     1/2  teaspoon      minced garlic mashed with 1/4 teaspoon
                        -- salt
   2                    sourdough -- salt, caraway, or
                        -- poppy seed sandwich
                        -- rolls, sliced in half
                        watercress or arugula leaves -- washed and
                        dried lemon wedges

Preparation:

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