Moroccan Swordfish with Caper-Yogurt Sauce

Serves:
4 people
Prep Time:
00h 00
Cook Time:
00h 35

Traditional North African spices—ginger, coriander and cumin, to name a few—are balanced by yogurt and mint. 34 grams of protein gets plated in just four minutes per side.

Credit: This inspiring recipe is brought to you by David Bonom on My Recipes

Share with your friends

Ingredients and Method

Ingredients

  • FOR THE SAUCE:
  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon mint, chopped
  • 1 1/2 teaspoons capers, drained
  • 1/4 teaspoon garlic, minced
  • dash kosher salt
  • dash freshly ground black pepper
  • FOR THE FISH:
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 4 swordfish steasks
  • cooking spray
  • mint springs

Method

  1. To prepare sauce, combine the first 6 ingredients in a small bowl.
  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.
Products you will need