4 swordfish (or tuna) steaks
1 red bell pepper
1 yellow bell pepper

TARRAGON MARINADE:

3/4 c. plain low fat yogurt
3/4 c. mayonnaise
1 minced shallot
1 tbsp. minced fresh tarragon or 1/2 tsp. dried
1/2 tsp. pepper
Juice of 1 lemon
3 tbsp. milk

Cook peppers on grill or broiler, turning frequently until all sides are blackened. Put peppers in paper bag and seal until they have cooled. Peel and seed and cut lengthwise into strips.

Combine all ingredients for marinade in baking dish. Add swordfish and marinate approximately 20 minutes. Grill or broil swordfish 4 to 6 minutes. Baste then turn fish and cook on other side approximately 3 minutes. Top with peppers. Serves 4.