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Tandoori Swordfish Steaks

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  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
  Salt 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.

Recipe Summary

Main Dish

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Tandoori Swordfish Steaks Recipe