Ingredients
- 2 four swordfish (pieces)
- 1 cucumber (peeled)
- 1 salt and pepper
- 1 coarsely shred the cucumber onto a clean cloth
- 1/2 watercress
- 80 ml yogurt (plain)
- 16 ml lemon juice (fresh)
- 16 ml olive oil
- 5 gr oregano (fresh minced)
- 3 gr oregano (dried)
- 1 gr mint leaves (chopped fresh)
- 1 gr 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.
