Ingredients
- 2 four swordfish (pieces)
- 1 cucumber (peeled)
- 1 salt and pepper
- 1 coarsely shred the cucumber onto a clean cloth
- 1/2 watercress
- 3/8 cup yogurt (plain)
- 1 tablespoon lemon juice (fresh)
- 1 tablespoon olive oil
- 1 tablespoon oregano (fresh minced)
- 1 teaspoon oregano (dried)
- 1 tablespoon mint leaves (chopped fresh)
- 1/2 teaspoon garlic mashed with (minced)
- 2 slices sourdough salt
- some salt and pepper
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.
