Moroccan Swordfish With Caper-Yogurt Sauce

• Sauce:
• 1/2 cup plain low-fat yogurt
• 1 tablespoon chopped fresh mint
• 1 1/2 teaspoons capers, drained
• 1/4 teaspoon bottled minced garlic
• Dash of salt
• Dash of freshly ground black pepper
• Fish:
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 4 (6-ounce) swordfish steaks (about 3/4 inch thick)
• Cooking spray
• Mint sprigs (optional)

1. To prepare sauce, combine the first 6 ingredients in a small bowl.
2. To prepare fish, heat a nonstick grill pan over medium-high heat. Combine paprika and next 6 ingredients (through red pepper); sprinkle over both sides of fish. Lightly coat both sides of fish with cooking spray; add fish to pan. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with the sauce. Garnish with mint sprigs, if desired.

yogurt, fresh mint, capers, garlic, salt, ground black pepper, paprika, ground coriander, salt, ground ginger, ground cumin, ground cinnamon, ground red pepper, swordfish steaks, cooking spray

Taken from www.myrecipes.com/recipe/moroccan-swordfish-with-caper-yogurt-sauce (may not work)