Grilled Lemon Oregano Swordfish With Cucumber Yogurt Sauce Recipe
Servings: 2
Ingredients
- 1 Tbsp. Fresh lemon juice
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Fresh oregano chopped (or possibly 1 tspn dry oregano, crumbled) Salt to taste Freshly-grnd black pepper to taste
- 2 piece Swordfish, 1/2" to 3/4" thick - (4 ounce ea)
- 1 med Cucumber peeled, seeded
- 1/3 c. Plain yogurt
- 1 Tbsp. Minced fresh mint leaves
- 1/2 tsp Chopped garlic mashed with
- 1/4 tsp Salt
- 2 x Sourdough, salt, caraway, or possibly poppyseed sandwich rolls sliced in half Watercress or possibly arugula leaves washed, dry Lemon wedges
Directions
- Prepare the grill. (Alternately, the swordfish can be prepared in a warm skillet and cooked for 3 min per side.)
- In a shallow dish combine the lemon juice, extra virgin 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 refrigeratewhile 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. Refrigeratetill ready to use.
- Grill the swordfish for 2 to 3 min per side depending on thickness of steak. Transfer each swordfish steak to a roll and top with cucumber sauce and watercress or possibly arugula. Garnish with lemon wedges.
- This recipe yields 2 sandwiches.
- Comments: The original recipe title as listed is "Grilled Lemon-Oregano Swordfish Sandwiches, With Cucumber Yogurt Sauce".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 2 servings | |
| Calories 454 | |
| Calories from Fat 134 | 30% |
| Total Fat 15.08g | 19% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 859mg | 36% |
| Potassium 680mg | 19% |
| Total Carbs 41.95g | 11% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.28g | 4% |
| Protein 36.72g | 59% |
