Yield
Makes 4 servings
I love this succulent grilled swordfish. The marinade has Greek accents - lemon, olive oil, yogurt, and mint. You can substitute other Mediterranean herbs - oregano, rosemary - if you don't have those called for on hand. The marinade is quickly thrown together, so marinate the fish while you prepare the rest of your dinner and you'll sit down to a delicious meal very quickly. This goes well with rice, potatoes, and/or simply steamed or roasted vegetables. [Ed. Note: Some fish options in this recipe my be unsustainable. Check Seafood Watch for information and alternatives.]
 
Ingredients
  • Four 6-ounce swordfish steaks
  • 2 tablespoons olive oil
  • 1/4 cup plain nonfat yogurt
  • 1/2 cup fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons chopped fresh mint leaves
  • 2 garlic cloves, peeled and minced or pressed
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • Chopped fresh mint leaves for garnish

Directions

1. Rinse the steaks and pat dry with paper towels. Place in the baking dish or bowl.

2. Mix together the olive oil, yogurt, lemon juice, dill, mint, garlic, salt, and pepper and pour over the fish. Turn the steaks over so they are coated on both sides. Cover with plastic wrap. Marinate for 30 minutes at room temperature or up to a few hours in the refrigerator.

3. Heat a grill pan over medium-high heat or prepare an outdoor grill (if you are using a gas grill, preheat for 15 minutes at medium). Remove the fish from the marinade and grill on one side for 5 minutes. Turn and grill on the other side for 5 minutes. Remove from the heat, garnish with mint, and serve.

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From Light Basics Cookbook: The Only Cookbook You'll Ever Need If You Want to Cook Healthy, by Martha Rose Shulman.