Swordfish with Cucumber Sauce
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut each steak in half.
- For sauce, in a small bowl stir together yogurt, cucumber, mint or dill, and pepper. Cover and refrigerate until serving time.
- Coat an unheated grill rack with nonstick cooking spray. Grill fish steaks on prepared rack over medium-hot coals for 6 to 9 minutes or until fish is lightly browned. Turn and grill 2 to 3 minutes more or until fish flakes easily when tested with a fork.
- Serve fish with cucumber sauce. Makes 4 servings.
From the Test Kitchen
Coat the unheated rack of a broiler pan with nonstick cooking spray. Place fish on rack. Broil 4 inches from the heat for 4 to 6 minutes or until fish is lightly browned. Turn and broil 2 to 3 minutes more or until fish flakes easily when tested with a fork.
Prepare the sauce as above. Cover and chill up to 24 hours.
Nutrition Facts (Swordfish with Cucumber Sauce)
- Per serving:
- 151 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 46 mg chol. ,
- 115 mg sodium ,
- 2 g carb. ,
- 23 g pro.