| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
|
4 Oz Swordfish Steaks |
|
|
About 3/4 Inch Thick |
| 1 |
|
Garlic Minced |
| 1 |
T |
Lemon Juice Divided |
| 1/2 |
t |
Vegetable Oil |
| 1/4 |
t |
Basil |
| 1 |
|
Carrot Cut in Julienne |
|
|
Strips |
| 3/4 |
c |
Sliced Radishes |
| 2 |
oz |
Fresh Snow Peas |
|
|
Dash Of Pepper |
INSTRUCTIONS
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.)
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