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 chopped fresh mint leaves
1/2 teaspoon 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.