lgoler's Notes:
1/2 cup Nonfat plan yogurt Ask a question about this ingredient
1/3 cup apricot preserves Ask a question about this ingredient
3 tablespoons whole grain dijon mustard Ask a question about this ingredient
Whisk to combine the yogurt, apricot preserves and mustard in a large bowl.
Ask a question about this stepCombine the sauce with the swordfish steaks in the same bowl, coating both sides of each steak with the sauce. Cover and let sit in the refrigerator for one hour or longer.
Ask a question about this stepTo cook, fire grill at medium setting or pre-heat oven to 375.
Ask a question about this stepPlace steaks directly on an oiled grill (or baking pan if cooking in oven) and cook each side for approximately 5-6 minutes depending on the thickness of the steaks.
Ask a question about this stepServe with a thyme or mint spring as garnish.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
