Recipe - Grilled Swordfish With Nicoise Vinaigrette

YOGURT SAUCE
One half cup Plain nonfat yogurt
2 tablespoon Chopped fresh cilantro
1 lg Garlic clove; minced

SPICE RUB
One half cup Chopped onion
2 Garlic cloves; chopped
2 teaspoon Caraway seeds
2 teaspoon Ground coriander
One half teaspoon Cayenne pepper
4 Swordfish steaks; (about 3/4
to 1 inch
; thick) (6ounce)
1 tablespoon Olive oil
Lime wedges

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 rubcoated fish can be prepared 4 hours ahead.
Cover separately and refrigerate.)

Prepare barbecue (mediumhigh 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.