Ingredients:

2 fresh or frozen swordfish or halibut steaks, cut 3/4 inch thick (1 pound total)
1/3 cup plain low-fat yogurt
1/4 cup finely chopped cucumber
1 teaspoon snipped fresh mint or dill or 1/4 teaspoon dried mint, crushed, or dried dillweed
Dash pepper
Nonstick cooking spray

Methods:

1. Thaw fish, if frozen. Rinse fish pat dry with paper towels.Cut each steak in half.
2. For sauce, in a small bowl stir together yogurt, cucumber, mint or dill, and pepper.Cover and refrigerate until serving time.
3. Coat an unheated grill rack with nonstick cooking spray.Grill fish steaks on prepared rack over medium-hot coals for 6 to 9 minutes or until fish is lightly browned.Turn and grill 2 to 3 minutes more or until fish flakes easily when tested with a fork.
4. Serve fish with cucumber sauce.Makes 4 servings.

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