Moroccan Swordfish with Caper-Yogurt Sauce

Sauce
1/2 cup plain low-fat yogurt
1 tablespoon chopped fresh mint
1 1/2 teaspoons capers, drained
1/4 teaspoon bottled minced garlic
1 dash salt
freshly ground black pepper

Fish
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
4 (6-ounce) swordfish steaks (about 3/4 inch thick)
Cooking spray
Mint sprigs (optional)

To prepare sauce, combine the first 6 ingredients in a small bowl.
To prepare fish, heat a nonstick grill pan over medium-high heat. Combine
paprika and next 6 ingredients (through red pepper); sprinkle over both sides
of fish. Lightly coat both sides of fish with cooking spray; add fish to pan.
Cook 4 minutes on each side or until desired degree of doneness. Serve with the
sauce. Garnish with mint sprigs, if desired.

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