Moroccan Swordfish with Caper-Yogurt Sauce

Moroccan Swordfish with Caper-Yogurt Sauce Recipe
Lee Harrelson
Couscous or rice would complement this main dish seasoned with spices frequently used in North African cuisine.


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

Recipe from

Cooking Light

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


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)
Cooking spray
Mint sprigs (optional)


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.


David Bonom,

Cooking Light

May 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note