Cooking with Paprika: Paprika Swordfish Kabobs with Yogurt Mint Paprika Sauce

<em>Serves 6<br />
<br />
Grilled fish, always a treat, is made even better with this tangy sauce.</p>
<p>• 1 1/2 pounds swordfish steaks<br />
• 2 cloves garlic, minced<br />
• 3 tablespoons fresh lemon juice<br />
• 3 tablespoons olive oil<br />
• 1 tablespoon ground coriander<br />
• 1/2 teaspoon semisweet or hot Hungarian paprika<br />
• 1/2 teaspoon salt<br />
• 1/4 teaspoon black pepper<br />
• Yogurt Mint Paprika Sauce (below)</p>
<p>2. Cut the swordfish in 2-inch cubes, discarding any bones. Place in a single layer in a dish. Combine the remaining ingredients and pour over the swordfish. Cover and refrigerate 1 hour. Thread the fish cubes on skewers and grill 5 to 7 minutes, turning occasionally.</p>
<p>2. Serve hot with Yogurt Mint Paprika Sauce (below).</p>
<strong>Yogurt Mint Paprika Sauce<br />
<br />
• 1 1/2 cups plain yogurt<br />
• 1/2 to 1 teaspoon sweet, semisweet, or hot Hungarian paprika<br />
• 2 cloves garlic, crushed<br />
• 3/4 teaspoon salt<br />
• 2 teaspoons fresh lime juice<br />
• 1/4 cup finely chopped almonds<br />
• 1/4 cup finely chopped fresh mint</p>
<p>1. Combine all the ingredients in a bowl and refrigerate, covered, until ready to use.</p>
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<em>Judy Monroe is a St. Paul, Minnesota-based freelance writer on a variety of health- and food-­related topics. She has written fourteen books for children, teens, and adults, including three cookbooks.</em>
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<strong>Cooking with Paprika</strong>

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