¼ cup nonfat plain yogurt
¼ cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon mild paprika
1 teaspoon ground cumin
¼ teaspoon ground black pepper
1 pound swordfish steak, rinsed and patted dry

In a small bowl, stir together yogurt, cilantro, oil, garlic, paprika,
cumin, salt and pepper until
well combined.
Arrange swordfish in a shallow dish and spread with half of the yogurt
marinade, turn the fish over
and spread with remaining marinade, coating evenly. Cover and refrigerate
for 6 to 10 hours.

Prepare a charcoal fire or preheat a gas grill to high. Grill the
swordfish steak until it is browned
on both sides and opaque in the center, about 5 minutes per side.