INGREDIENTS

INSTRUCTIONS

In a heavy skillet cook the carrots and the leeks with salt and  pepper
to taste in 1 tablespoon of the butter over moderate heat,  stirring,
for 10 minutes, or until the carrots are crisp-tender, and  keep the
mixture warm. In a small bowl stir together the remaining 1  tablespoon
butter, the zest, the gingerroot, and salt and pepper to  taste. Fold 2
pieces of 20- by 12-inch foil in half by bringing the  short ends
together, unfold each piece, and arrange a swordfish  steak, seasoned
with salt and pepper, just to one side of each fold  line. Top the
swordfish with the vegetable mixture and dot it with  the butter
mixture. Fold the foil over the swordfish steaks with the  vegetable
mixture to enclose them, fold the edges of the foil  together to form
tightly sealed packets, and bake the packets on a  baking sheet in a
preheated 450F. oven for 10 minutes. Open the  packets carefully,
transfer the swordfish steaks with vegetables  mixture to plates, and
pour the juices over them, discarding the foil.  Serves 2.  Gourmet
December 1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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