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LEMON-BASIL SWORDFISH

Yield:2 servings
 
      2    (4 Oz) Swordfish Steaks             1 sm Carrot Cut in Julienne
           (About 3/4 Inch Thick)                   Strips
      1 cl Garlic Minced                     3/4 c  Sliced Radishes
      1 tb Lemon Juice Divided                 2 oz Fresh Snow Peas
    1/2 ts Vegetable Oil                            Dash Of Pepper
    1/4 ts Basil                          
 
  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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