Title: Lemon-Basil Swordfish
Categories: Seafood
Yield: 2 Servings
| 2 | | (4 Oz) Swordfish Steaks |
| | | (About 3/4 Inch Thick) |
| 1 | cl | Garlic Minced |
| 1 | tb | Lemon Juice Divided |
| 1/2 | ts | Vegetable Oil |
| 1/4 | ts | Basil |
| 1 | sm | Carrot Cut in Julienne |
| | | Strips |
| 3/4 | c | Sliced Radishes |
| 2 | oz | Fresh Snow Peas |
| | | Dash Of Pepper |
Place Fish On Rack Coated With Cooking Spray; Place Rack in A Shallow
Roasting Pan. Combine Garlic, 1 1/2 t. Lemon Juice & Oil. Brush Fish With
Half Of Mixture. Sprinkle With 1/8 t. Basil. Broil 6 Inches From Heat 4
Min. Turn Fish; Brush With Remaining Lemon Juice Mixture & Sprinkle With
Remaining 1/8 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 1/2 t. Lemon Juice & Pepper, Tossing
Gently. Serve With Fish. About 186 Cal. Per 3 Oz. Fish & 1 C. Vegetables.
(Fat 6.4, Chol. 44.)