Source: dLife

Seasoned swordfish served with Greek yogurt sauce, lettuce, tomatoes, and whole grain couscous.

Servings

1.5 lb swordfish fillets , skinless, cut into 12-1/2" thick strips
4 medium garlic cloves , minced
1 tbsp fresh lemon juice
1 tsp oregano leaves
1 tsp ground thyme
1 cup plain yogurt, whole milk
1 medium cucumber , halved lengthwise, seeded, and chopped
1 tbsp white wine vinegar
0.5 tsp salt , to taste (optional)
0.5 tsp black pepper
3 cup Lettuce, iceberg , shredded
2 cup chopped tomato
1 cup Couscous, cooked (whole grain)

1 In large bowl, gently mix fish, 2 minced garlic cloves, lemon juice, oregano, and thyme.
2 Cover, and refrigerate 20 minutes, stir occasionally.
3 In small bowl, mix yogurt, cucumber, vinegar, salt, pepper, and remaining 2 minced garlic cloves. Set aside.
4 Coat large nonstick pan with cooking spray and place over medium heat.
5 Remove swordfish from refrigerator. Transfer to hot pan. Cook swordfish until opaque, about 2-3 minutes per side.
6 Cook couscous according to package directions.
7 To serve, arrange equal portions of swordfish, lettuce, tomatoes, yogurt sauce, and couscous on each plate. Serve immediately.