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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Modified from New York Times Recipes for Health Ingredients:
1 1/2 lbs swordfish , cut into 1 pieces |
2 cloves garlic, smashed |
1 cup no-fat yogurt |
1 tsp curry powder |
1 tbsp extra virgin olive oil |
12 cherry tomatoes |
1 green bell pepper, cut in 1-inch squares |
2 cloves garlic, smashed |
1/2 tsp cumin |
1 cup no-fat yogurt |
2 tbsp fresh mint |
Directions:
1. Season swordfish with pepper. Mash garlic to a paste in a mortar and pestle. Stir together yogurt, garlic, curry powder, and olive oil. Add fish, tomatoes, and peppers and toss together. Cover and refrigterate one to three hours. Soak wooden skewers.
2. To make sauce, mash garlic to a paste in a mortar and pestle. Stir it into the yogurt, along with cumin, and mint. Set aside.
3. Preheat gas grill for 15 minutes. Thread the fish, tomatoes, and peppers on skewers. Leave space between pieces so they cook evenly. Grill for 5 minutes and then turn and grill another 5 minutes or until fish is spongy.
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