| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish and, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Fennel seeds, crushed |
| 4 |
|
Cloves garlic, thinly sliced |
| 1/4 |
c |
Lemon juice |
| 4 |
c |
Coarsely shredded carrot |
| 4 |
|
Swordfish steaks, (6-ounce) |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Heat olive oil in a small skillet over medium heat. Add fennel seeds and
garlic; saute 3 minutes. Remove from heat; let cool slightly, and stir in
lemon juice. Set aside.
Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open
each, and place 1 cup carrot near the fold. Top with 1 swordfish steak.
Spoon 1-1/2 tablespoons garlic mixture over each steak, and sprinkle with
salt.
Fold paper, and seal edges with narrow folds; place the packets on baking
sheets. Bake at 375 degrees for 20 minutes or until puffed and lightly
browned. Yield: 4 servings.
Per serving: 335 Calories; 11g Fat (29% calories from fat); 36g Protein;
24g Carbohydrate; 66mg Cholesterol; 361mg Sodium
NOTES : Place on individual plates, and cut open; serve immediately.
Recipe by: Cooking Light, June 1995, page 98
Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.
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