Recipe for Swordfish with Cucumber Sauce and Tabbouleh

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Yield:

Ingredients:

Amount	Ingredient
	Serve with steamed asparagus spears)
	Tabbouleh
1 box	(5.25 oz) tabbouleh (taboule) mix
1 tsp	grated lemon peel
1/4 cup	lemon juice
1 med	tomato, seeded, chopped
1/2 lrg	cucumber, seeded, diced
	Cucumber-Dill Sauce
1 cup	plain lowfat yogurt
1/2 lrg	cucumber, peeled, seeded, chopped
1/4 cup	lightly packed dill sprigs, chopped
2 tsp	minced garlic
1/4 tsp	salt
3/4 x	in.-thick swordfish steaks (6 to 8 oz each)
	Olive oil cooking spray
1/2 tsp	salt

Instructions:

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 barely opaque when pierce in thickest part. Serve fish with the sauce and tabbouleh alongside.

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