Grilled lemon-oregano swordfish sandwiches w cucumberyogurt

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.