| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 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 |
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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