Grilled Lemon-Oregano Swordfish Sandwiches
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.