Moroccan Swordfish with Caper-Yogurt Sauce

Lee Harrelson
Couscous or rice would complement this main dish seasoned with spices frequently used in North African cuisine.

Yield:

4 servings (serving size: 1 steak and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 222
Caloriesfromfat 29 %
Fat 7.2 g
Satfat 2.1 g
Monofat 2.7 g
Polyfat 1.6 g
Protein 34.3 g
Carbohydrate 3.1 g
Fiber 0.6 g
Cholesterol 66 mg
Iron 1.8 mg
Sodium 383 mg
Calcium 73 mg

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

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.

Note:

David Bonom,

May 2006