Swordfish Marinade

1 (8oz) container plain yogurt
1/4 cup Dijon mustard
2 tsps. minced garlic
1 tbsp soy sauce
2 tbsp lemon juice
4 tbsp minced, fresh dill

2 lbs swordfish steaks, give or take

Mix all marinade ingredients. Place in ziploc bag. Add swordfish. Turn to coat. Refrigerate 4 hours or overnight. Remove swordfish from marinade and discard the marinade. Grill over medium heat, turning several times, about 10 minutes a side, depending on the thickness of the swordfish. I just test for doneness by seeing if a small portion flakes off.