Swordfish with Pesto

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

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.

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.

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.

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.

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.