Couscous or rice would complement this main dish seasoned with spices frequently used in North African cuisine.
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
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)
Mint sprigs (optional)
How to Make It
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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I made this pretty much to the letter of the recipe, although I sauteed it in a non-stick pan instead of a grill pan. The spice mixture on it was excellent, we loved the yogurt sauce, and I bet this would be good on the grill. I served it with whole wheat couscous flavored with ras al hanout (a CL recipe) and golden raisins. Also had boiled tiny beets and a spinach salad with strawberries & cantaloupe.
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