3/4 cup plain yogurt
1 tablespoon Jamaican jerk seasoning
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
4 (6 oz.) Swordfish Steaks
Combine the first 8 ingredients in a large bowl. Add Swordfish steaks, turning to coat. Cover and refrigerate for 1 hour, turning the bag occasionally.
Place Swordfish on grill rack coated with cooking spray; grill 4 minutes on each side or until steaks flake easily when tested with a fork or until desired degree of doneness.
Serve over basmati rice and wilted spinach.