Title: Lemon-basil swordfish
 Categories: Seafood
      Yield: 2 Servings
 
      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
 
  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.)