Moroccan Swordfish With Caper-Yogurt Sauce

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1/2 cup plain low-fat yogurt

1 tablespoon chopped fresh mint

1 1/2 teaspoons capers, drained

1/4 teaspoon bottled minced garlic

Dash of salt

Dash of freshly ground black pepper

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)

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