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Garlicky Swordfish En Papillote

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  • 1 tb Olive oil
  • 1/2 ts Fennel seeds, crushed
  • 4 Cloves garlic, thinly sliced
  • 1/4 c Lemon juice
  • 4 c Coarsely shredded carrot
  • 4 Swordfish steaks, (6-ounce)
  • 1/4 ts Salt


Heat olive oil in a small skillet over medium heat. Add fennel seeds and garlic; saute 3 minutes. Remove from heat; let cool slightly, and stir in lemon juice. Set aside.
Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1 cup carrot near the fold. Top with 1 swordfish steak. Spoon 1-1/2 tablespoons garlic mixture over each steak, and sprinkle with salt.
Fold paper, and seal edges with narrow folds; place the packets on baking sheets. Bake at 375 degrees for 20 minutes or until puffed and lightly browned. Yield: 4 servings.
Per serving: 335 Calories; 11g Fat (29% calories from fat); 36g Protein; 24g Carbohydrate; 66mg Cholesterol; 361mg Sodium
NOTES : Place on individual plates, and cut open; serve immediately.
Recipe by: Cooking Light, June 1995, page 98
Posted to MC-Recipe Digest V1 #411 by on Jan 28, 1997.