Moroccan Swordfish with Caper-Yogurt Sauce
Couscous or rice would complement this main dish seasoned with spices frequently used in North African cuisine.
Recipe by Cooking Light May 2006
Couscous or rice would complement this main dish seasoned with spices frequently used in North African cuisine.
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.
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.