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2 T + 1.5 T lemon juice
1 t + 1 t olive oil
1 t herbal salt substitute
4 bay leaves
2 swordfish steaks, 3/4 - 1" thick
2 red potatoes, partially cooked and
halved
1 t snipped fresh parsley
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Method :
In a
shallow baking dish, combine 2 tablespoons of the lemon juice, 1
teaspoon of the oil, the herbal seasoning, and the bay leaves. Add
the fish and turn to coat both sides. Cover with plastic wrap and
refrigerate, turning occasionally, for 2 to 4 hours. Coat the grill
rack with cooking spray. Grill the fish and potato halves over
medium heat, brushing with the marinade, for 5 to 7 minutes on each
side or until the fish is cooked through and the potatoes are
tender. In a cup, combine the remaining 1 1/2 tablespoons of lemon
juice, the remaining 1 teaspoon of oil, and the parsley. Drizzle the
seasoned juice over the fish and potatoes before serving.
Makes 2 servings
Per Serving :
347 calories, 10 g fat, 3.4 g fiber,
53 mg cholesterol, 133 mg sodium
Tip : Roast Nuts - For a snack,
heat almonds and pecans in a pan until they are dark and smoking.
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