Blackened Swordfish with Tarragon Yogurt Sauce

Serves 4 people
Cooking time: about 15 minutes

  • 4 swordfish fillets (about 4-6 ounces each)
  • 4 tablespoons Cajun seasoning
  • 1 cup nonfat plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh tarragon, stems removed (or cilantro would be great)
  • salt
  1. Preheat the grill.
  2. Wash the swordfish fillets with cold water and pat dry. Rub with the Cajun seasoning, dividing it evenly between the fillets and coating them well.
  3. Quickly, grill the swordfish, flipping once until cooked through (a few minutes on each side depending on thickness). Remove and allow to rest for about 5 minutes before serving.
  4. Meanwhile, make the Tarragon Yogurt Sauce by placing the yogurt, tarragon, a pinch of salt, and lemon juice into a food processor or blender. Process the mixture until smooth. Check seasoning and adjust if needed.
  5. To serve, place a piece of swordfish on a plate and top with a generous amount of the Tarragon Yogurt Sauce. Enjoy!
Source for Ingredients
  • wild caught swordfish, Cajun seasoning, organic lemons, and organic tarragon from Whole Foods
  • organic nonfat Greek yogurt from Trader Joe's