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

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

How to Make It

Step 1

To prepare sauce, combine the first 6 ingredients in a small bowl.

Step 2

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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Ratings & Reviews

oldruth's Review

June 03, 2010
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.

KatieMFT's Review

September 18, 2014

ktleyed's Review

May 11, 2013
I was not crazy about this, I think I added too much salt. I grilled it and it was nice and moist, but just didn't really like the flavor of the recipe itself, though the sauce was good.