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 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.