Broiled Fish Dijon

A blend of garlic and mustard complements the richness of the swordfish. And it's so quick and easy, you'll be out of the kitchen in less than half an hour.
  • 6 swordfish steaks, about 1 inch thick, 5 to 6 oz each
  • 1 1/2 pounds small zucchini (about six) cut in half lengthwise
  • 1/4 cup lemon juice
  • 2 tbsp Dijon mustard
  • 2 cloves minced garlic
  • paprika
  • 2 tbsp drained capers

Rinse the fish and pat it dry, then arrange the fish and zucchini, cut side up, in a single layer on an oiled rack in a broiler pan. Drizzle with the lemon juice and broil 4 - 6 inches from the heat for about five minutes. Meanwhile, combine the mustard and garlic. Turn the fish, spread with the mustard mixture and continue to broil until the zucchini is lightly browned and fish is just done (about five more minutes). Sprinkle with paprika and capers and serve accompanied with a salad.

  • Yields: 6 servings with 4 grams of carbohydrates in the whole recipe!!!
  • Preparation Time: 30 minutes
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