Swordfish with cucumber sauce~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Swordfish or halibut steaks cut 3/4\" thick | |
| (fresh or frozen--1 pound total) | ||
| ⅓ | cup | Plain low-fat yogurt |
| ¼ | cup | Cucumber -- finely chopped |
| 1 | teaspoon | Snipped fresh mint leaves or dillweed |
| OR | ||
| ¼ | teaspoon | Dried mint, crushed or dried dillweed |
| 1 | dash | Pepper |
| Nonstick spray coating | ||
Directions
Preparation Time: 5 min. Cooking Time: 6 min.
Thaw fish, if frozen. For sauce, in a small bowl stir together yogurt, cucumber, mint or dillweed, and pepper. Cover and chill till serving time. Spray a cold grill rack with nonstick spray. Then place rack over coals. Grill fish steaks over medium-hot coals for 4 to 6 minutes or till fish is lightly browned. Turn and grill 2 to 3 minutes more or till fish flakes easily when tested with a fork.
Serve fish with cucumber sauce. Makes 4 servings.
Broiling Directions: Spray the unheated rack of a broiler pan with nonstick spray. Place fish on rack. Broil 4 inches from heat for 4 to 6 minutes or till fish is lightly browned. Turn and broil 2 to 3 minutes more or till fish flakes easily when tested with a fork.
Per serving: 124 calories; 22g protein; 2g carbohydrate; 3g fat; 33mg cholesterol; 68mg sodium; 506mg potassium.
Typed for you by Marjorie Scofield 5/18/95 Recipe By : BH&G New Dieter's Cook Book ISBN 0-696-01974-4 From: Marjorie Scofield Date: 06-10-95 (159) Fido: Cooking