Moroccan Swordfish with Caper-Yogurt Sauce
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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)
Details
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.
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