| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
North African |
July 1995 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Plain nonfat yogurt |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
lg |
Garlic clove; minced |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Garlic cloves; chopped |
| 2 |
ts |
Caraway seeds |
| 2 |
ts |
Ground coriander |
| 1/2 |
ts |
Cayenne pepper |
| 4 |
|
Swordfish steaks; (about 3/4 to 1 inch |
|
|
; thick) (6-ounce) |
| 1 |
tb |
Olive oil |
|
|
Lime wedges |
INSTRUCTIONS
YOGURT SAUCE
SPICE RUB
For Yogurt Sauce:
Whisk yogurt, chopped cilantro and minced garlic in small bowl to blend.
Season with salt and pepper.
For Spice Rub:
Combine chopped onion, chopped garlic cloves, caraway seeds, ground
coriander and cayenne pepper in bowl of processor. Process until onion and
garlic are very finely chopped and past forms.
Spread spice rub on each side of swordfish steaks, dividing equally.
(Yogurt sauce and spice rub-coated fish can be prepared 4 hours ahead.
Cover separately and refrigerate.)
Prepare barbecue (medium-high heat) or preheat broiler. Brush grill or
broiler pan and 1 tablespoon olive oil. Grill or broil swordfish steaks
until fish is just cooked through, about 4 minutes per side. Transfer fish
to plates. Top with dollop of yogurt sauce; garnish with lime wedges and
serve.
Serves 4.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 1078 Calories (kcal); 43g Total Fat; (36% calories from fat);
144g Protein; 23g Carbohydrate; 267mg Cholesterol; 706mg Sodium Food
Exchanges: 0 Grain(Starch); 19 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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