Grilled Lemon-Oregano Swordfish Sandwiches
25
25
Ingredients
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
oregano
minced |
|
| 2 | each |
swordfish steaks
|
* |
| 1 | medium |
cucumbers
peeled, seeded |
|
| ⅓ | cup |
yogurt, plain
|
|
| 1 | tablespoon |
mint leaves
|
|
| ½ | teaspoon |
garlic
minced |
Directions
Prepare the grill.
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.
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Nutrition Facts
Serving Size 81g (2.9 oz)Amount per Serving
Calories 4971% of calories from fat
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 3mg
1%
Sodium 11mg
0%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
4%
Sugars g
Protein
2g
Vitamin A 4%
•
Vitamin C 7%
Calcium 5%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
