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.)