Moroccan Swordfish with Caper-Yogurt Sauce

Moroccan Swordfish with Caper-Yogurt Sauce

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Sauce:

  • ½

    cup plain low-fat yogurt

  • 1

    tablespoon chopped fresh mint

  • teaspoons capers, drained

  • ¼

    teaspoon bottled minced garlic

  • Dash of salt

  • Dash of freshly ground black pepper

  • Fish:

  • 1

    teaspoon paprika

  • ½

    teaspoon ground coriander

  • ¼

    teaspoon salt

  • ¼

    teaspoon ground ginger

  • ¼

    teaspoon ground cumin

  • ¼

    teaspoon ground cinnamon

  • teaspoon ground red pepper

  • 4

    (6-ounce) swordfish steaks (about ¾ inch thick)

  • Cooking spray

  • Mint sprigs (optional)

Directions

To prepare sauce, combine the first 6 ingredients in a small bowl. To prepare fish, heat a nonstick grill pan over medium-high heat. Combine paprika and next 6 ingredients (through red pepper); sprinkle over both sides of fish. Lightly coat both sides of fish with cooking spray; add fish to pan. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with the sauce. Garnish with mint sprigs, if desired.


Nutrition

Facebook Conversations