Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 and 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
and Sprinkle With Remaining 1/8 t. Basil. Broil An Additonal 3 Min. OR
Until Fish Flakes Easily When Tested With A Fork. Set Aside and Keep
Warm. Arrange Carrot Strips in A Vegetable Steamer Over Boiling
Water. Cover and 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 and Pepper, Tossing Gently. Serve With
Fish. About 186 Cal. Per 3 Oz. Fish and 1 C. Vegetables.
(Fat 6.4, Chol. 44.)

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