Grilled Lemon-Oregano Swordfish Sandwiches

Course : Grilling
Serves: 2
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1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon fresh oregano -- minced or 1 teaspoon dried oregano, crumbled
1 teaspoon salt and freshly ground black pepper
2 fillets 4 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 loaf sourdough -- salt, caraway, or poppy seed sandwich rolls, sliced in half
1 bunch watercress or arugula leaves -- washed and
6 slices dried lemon wedges

Preparation / Directions:

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

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