Tandoori Swordfish Steaks
|Swordfish steaks||16 Ounce (4 Steaks, 4 Ounces Each 3/4-Inch Thick)|
|Lime juice||3 Tablespoon|
|Minced garlic||1 Teaspoon|
|Freshly grated gingerroot||3⁄4 Teaspoon|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Ground coriander||1⁄8 Teaspoon|
|Vegetable cooking spray||1|
|Fresh mint leaves||4|
Place swordfish steaks in a shallow baking dish.
Combine lime juice, minced garlic, and grated gingerroot, stirring well; pour over steaks.
Cover and marinate in refrigerator 30 minutes, basting once with lime juice .mixture.
Combine yogutr and next 6 ingredients in a small bowl; stir well.
Spoon half of yogurt mixture evenly over steaks.
Cover and marinate in refrigerator 1 1/2 hours, basting occasionally with yogurt mixture.
Refrigerate remaining yogurt mixture.
Remove steaks from marinade; discard marinade.
Coat grill rack wih cooking spray; place on grill over medium-hot coals.
Place steaks on rack, and cook 8 minutes on each side or until fish flakes easily when rested with a fork.
Transfer steaks to a warm serving platter; spoon reserved yogurt mixture evenly over steaks.
Garnish with mint leaves.