Lemon-basil swordfish
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (4 Oz) Swordfish Steaks | |
| (About 3/4 Inch Thick) | ||
| 1 | clove | Garlic Minced |
| 1 | tablespoon | Lemon Juice Divided |
| ½ | teaspoon | Vegetable Oil |
| ¼ | teaspoon | Basil |
| 1 | small | Carrot Cut in Julienne |
| Strips | ||
| ¾ | cup | Sliced Radishes |
| 2 | ounces | Fresh Snow Peas |
| Dash Of Pepper | ||
Directions
Place Fish On Rack Coated With Cooking Spray; Place Rack in A Shallow Roasting Pan. Combine Garlic, 1½ t. Lemon Juice & Oil. Brush Fish With Half Of Mixture. Sprinkle With ⅛ t. Basil. Broil 6 Inches From Heat 4 Min. Turn Fish; Brush With Remaining Lemon Juice Mixture & Sprinkle With Remaining ⅛ t. Basil. Broil An Additonal 3 Min. OR Until Fish Flakes Easily When Tested With A Fork. Set Aside & Keep Warm. Arrange Carrot Strips in A Vegetable Steamer Over Boiling Water. Cover & Steam 3 Min. Add Radishes; Steam An Additional 2 Min.Add Snow Peas, Stean An Additional 30 Sec. Place Vebetables in A Bowl. Add 1 ½ t. Lemon Juice & Pepper, Tossing Gently. Serve With Fish. About 186 Cal. Per 3 Oz. Fish & 1 C. Vegetables.
(Fat 6⅖, Chol. 44.)