Swordfish with Mustard-Dill Sauce


  • 4 5-ounce Bonesless Swordfish Steaks
  • 1 T Olive Oil (+1 t olive oil)
  • 1⁄3 c Yogurt (+2 t yogurt)
  • 2 T Dijon Mustard
  • 1 T Dill (fresh, minced)
  • Lemon (wedges, to garnish)
  • Dill Sprigs (to garnish)


Brush each swordfish steak with 1 teas. of the oil; grill over hot coals or on stove-top grill, turning once, 6-8 minutes, until fish flakes easily when tested with fork. Meanwhile, to prepare sauce, in small bowl, combine yogurt cheese, mustard and minced dill. Transfer swordfish to serving platter; top each steak with one-fourth of the sauce. Serve garnished with lemon wedges and dill sprigs.


PER SERVING: 234 Calories, 10 g Total Fat, 2 g Saturated Fat, 55 mg Cholesterol, 323 mg Sodium, 2 g Total Carbohydrate, 0 g Dietary Fiber,30 g Protein, 37 mg Calcium

Serves 4


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