Moroccan Swordfish with Caper-Yogurt Sauce

By charlotteh371

Ingredients

• Sauce:
• 1/2 cup plain low-fat yogurt
• 1 tablespoon chopped fresh mint
• 1 1/2 teaspoons capers, drained
• 1/4 teaspoon bottled minced garlic
• Dash of salt
• Dash of freshly ground black pepper
• Fish:
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 4 (6-ounce) swordfish steaks (about 3/4 inch thick)
• Cooking spray
• Mint sprigs (optional)

Preparation

Step 1

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.