teaspoon dried -- oregano, crumbled salt and freshly ground black pepper 2 four ounce pieces swordfish (about 1/2- -- to 3/4-inch thick) 1 medium cucumber
peeled and seeded 1/3 cup plain yogurt 1 tablespoon chopped fresh mint leaves 1/2 teaspoon minced garlic mashed with 1/4 teaspoon :
salt 2 sourdough
salt, caraway, or :
poppyseed sandwich
rolls, sliced 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.
How To make Grilled Lemon Oregano Swordfish Sandwiches W Cucumberyogurt's Videos
Fish Four Ways with Drexel Food Lab's Jonathan Deutsch
The 2020 Dietary Guidelines state that we should aim for two servings of seafood per week and that almost 90% of Americans do not eat enough seafood. What gives? Fresh seafood can be expensive for starters. In this workshop we will explore the nutritional and other benefits of frozen and canned seafood and demonstrate the many ways you can eat seafood year-round! Featuring Dr. Jonathan Deutsch, chef, professor and founding director of the Drexel Food Lab, a food product development and culinary innovation lab that seeks to solve real-world problems.