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2003/05/28, 10:45 PM
Herb Broiled Swordfish
The sauce, made with bouillon and herbs, provides rich flavor without oil or butter. If you prefer, you can substitute another type of low-fat fish (halibut, cod, snapper, or haddock, for instance). This recipe makes 8 servings with each serving having only 4.5 grams of fat.
Ingredients:
2 pounds swordfish steaks
2 chicken bouillon cubes (or 2 teaspoons bouillon granules)
3/8 cup boiling water
1 tablespoon grated onion
1/3 cup lemon juice (preferably fresh)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried marjoram
1 tablespoon minced green onion
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
Directions:
In a small bowl, dissolve bouillon cubes in boiling water. Stir in remaining ingredients.
Place fish steaks on greased broiler pan. Pour half of sauce over fish. Broil six minutes. Turn fish; pour remaining sauce over. Broil six minutes, until fish flakes easily.
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