Grilled Swordfish with Mustard-Dillweed Dressing

Oxmoor House
4 servings.


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Vegetable cooking spray
4 (4-ounce) swordfish steaks
1/3 cup plain low-fat yogurt
2 tablespoons nonfat mayonnaise
2 tablespoons chopped fresh dillweed or 2 teaspoons dried dillweed
2 teaspoons Dijon mustard
1/8 teaspoon salt
Fresh dillweed sprigs (optional)


Prep: 5 Minutes
Cook: 14 Minutes

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place fish on rack; grill, covered, 7 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, combine yogurt and next 4 ingredients in a small bowl. Serve mustard-dillweed dressing with fish. Garnish with dillweed sprigs, if desired.

Created date

August 2009

Nutritional Information

Calories 162
Caloriesfromfat 29 %
Fat 5.2 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.6 g
Carbohydrate 3.6 g
Fiber 0.1 g
Cholesterol 45 mg
Iron 0.0 mg
Sodium 357 mg
Calcium 0.0 mg