Grilled Lemon-Oregano Swordfish Sandwiches
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
oregano
minced |
|
| 2 | each |
swordfish steaks
|
*
|
| 1 | medium |
cucumbers
peeled, seeded |
|
| 79 | ml |
yogurt, plain
|
|
| 15 | ml |
mint leaves
|
|
| 2.5 | ml |
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.
