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Swordfish with Cucumber Sauce & Tabboule




Source of Recipe


Woman's Day 6/03






List of Ingredients



• TABBOULEH:
  
• 1 box (5.25 oz) tabbouleh mix
  
• 1 tsp grated lemon peel
  
• 1/4 cup lemon juice
  
• 1 medium tomato, seeded, chopped
  
• 1/2 large cucumber, seeded, diced
  
• CUCUMBER-DILL SAUCE:
  
• 1 cup plain lowfat yogurt
  
• 1/2 large cucumber, peeled, seeded and chopped
  
• 1/4 cup lightly packed dill sprigs, chopped
  
• 2 tsp minced garlic
  
• 1/4 tsp salt
  
• Four 3/4" thick swordfish steaks (6 to 8 oz each)
  
• olive oil cooking spray
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  






Instructions



1. TABBOULEH: Cook mix as package directs. When cool, add remaining ingredients and stir to mix. Let stand at least 30 minutes to blend flavors.
   
2. SAUCE: Mix ingredients in a bowl.
   
3. Heat outdoor grill, grill pan or broiler.
   
4. Coat fish with cooking spray; season with salt and pepper.
   
5. Grill fish, turning over once, about 8 minutes until barley opaque when pierced in thickest part. Serve fish with the sauce and tabbouleh alongside.
   






Final Comments


Serves 4.