Recipe - Grilled Lemon-Butter Chicken

1 tablespoon Fresh lemon juice
1 tablespoon Olive oil
1 tablespoon Fresh oregano; minced or 1
teaspoon dried oregano,
crumbled
Salt and freshly ground
black pepper
2 Four ounce pieces swordfish
(about One half to 3/4inch
thick)
1 md Cucumber; peeled and seeded
1/3 cup Plain yogurt
1 tablespoon Chopped fresh mint leaves
One half teaspoon Minced garlic mashed with
One fourth teaspoon salt
2 Sourdough; salt, caraway, or
poppyseed sandwich rolls,
cut or sliced up in half
Watercress or arugula
leaves, washed and
Dried lemon wedges

Prepare the grill. (Alternately, the swordfish can be prepared in a hot
skillet and cooked for 3 minutes per side.)

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.

Yield: 2 sandwiches

Recipe by: Cooking Live Show #CL8918 Posted to MCRecipe Digest V1 #691 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jul 26, 1997