Grilled Swordfish With Mustard-Dillweed Dressing - 3.5g Carbs, 0g Fiber

Firm-fleshed fish like swordfish are great for grilling — and the dressing adds an extra zip.
Servings: 4
Contains Dairy GERD-Friendly
Heart-Healthy Diabetes-Friendly
Prep Time: 5 min Cook Time: 14 min Total Time: 19 min

Cooking spray
16 oz swordfish steaks, 4 (4-oz) steaks
1/3 cup yogurt, low-fat plain
2 Tbsp mayonnaise, nonfat
2 Tbsp dill weed, fresh, chopped OR 2 tsp dried dillweed
2 tsp mustard, dijon-style
1/8 tsp salt
Sprig(s) dill weed, fresh, optional

1. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 degrees F to 400 degrees F ). Place fish on rack; grill, covered, 7 minutes on each side or until fish flakes easily when tested with a fork.
2. While fish cooks, combine yogurt and next 4 ingredients in a small bowl. Serve mustard-dillweed dressing with fish. Garnish with dillweed sprigs, if desired.

Servings: 4
Nutrition per Serving: 162 Calories, 5g Total Fat, 1.5g Saturated Fat, 45mg Cholesterol, 357mg Sodium, 3.5g Carbs, 0g Dietary Fiber, 23.5g Protein