Lemon-basil swordfish

Yield: 2 servings

Measure Ingredient
2 \N (4 Oz) Swordfish Steaks
\N \N (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
\N \N Strips
¾ cup Sliced Radishes
2 ounces Fresh Snow Peas
\N \N Dash Of Pepper

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.)

Similar recipes