• 70minutes
  • 235calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 4 medium-size carrots

  2. 3 (about 8 ounces each)

  3. small zucchini

  4. 1/2 cup(s) loosely packed basil leaves

  5. 1 tablespoon(s) reduced-fat cholesterol-free mayonnaise dressing

  6. 1/4 teaspoon(s) salt

  7. 4 (5-ounce)

  8. swordfish steaks , about 3/4 inch thick

  9. 2 teaspoon(s) lemon juice

  10. 1/4 coarsely ground black pepper

  11. 3 tablespoon(s) tarragon vinegar

  12. basil sprigs , for garnish

Instructions Jump to Ingredients ↑

  1. Cut each carrot and zucchini crosswise in half; then cut lengthwise into thin julienne strips.

  2. Finely chop basil leaves. In cup, mix basil with 1 tablespoon mayonnaise dressing and 1/4 teaspoon salt. Set basil mayonnaise aside to spoon over cooked fish.

  3. Preheat broiler if manufacturer directs. Spray rack in broiling pan with nonstick cooking spray; place swordfish steak on rack. In another cup, stir together lemon juice, pepper, and 1 tablespoon mayonnaise dressing; brush half of lemon mayonnaise on top of swordfish steak.

  4. With broiling pan at closest position to source of heat, broil swordfish 3 minutes. Turn fish over and brush with remaining lemon mayonnaise; broil 2 to 3 minutes longer until fish turns opaque throughout.

  5. Meanwhile, in 12-inch skillet over high heat, in 1/2 inch boiling water, heat carrots to boiling. Reduce heat to low; simmer 5 minutes or until tender-crisp. With slotted spoon, remove carrots to small bowl; stir in 1 1/2 tablespoons tarragon vinegar and 1/4 teaspoon salt. In same skillet, in boiling water, cook zucchini until tender-crisp, about 2 minutes. Remove zucchini to another small bowl; stir in 1 1/2 tablespoons tarragon vinegar and 1/4 teaspoon salt.

  6. Arrange carrots and zucchini on 4 warm dinner plates. Arrange swordfish on top of vegetables; top swordfish with basil mayonnaise. Garnish with basil sprigs if you like.


Send feedback