| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
North African |
July 1995 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plain nonfat yogurt |
| 2 |
T |
Chopped fresh cilantro |
| 1 |
|
Garlic clove, minced |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Garlic cloves, chopped |
| 2 |
t |
Caraway seeds |
| 2 |
t |
Ground coriander |
| 1/2 |
t |
Cayenne pepper |
| 4 |
|
Swordfish steaks, about 3/4 |
|
|
to 1 inch |
|
|
thick 6-ounce |
| 1 |
T |
Olive oil |
|
|
Lime wedges |
INSTRUCTIONS
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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