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

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