Mixed Seafood Grill in Corn Husks
INGREDIENTS:
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
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.)