Categories: Fish/sea 
      Yield: 2 servings 
  
      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.)