Swordfish Piccata
Serve with a salad and a side vegetable.

Servings: 4

• 1 pound fresh swordfish, 1/2-inch thick cutlets
• 1/2 teaspoon black pepper
• 2 teaspoons capers
• 2 tablespoons lemon juice
• 1 tablespoon parsley, finely chopped

• Lemon rounds for garnish

Pepper California swordfish cutlets and place in a broiling pan. Broil fish for 2 1/2 minutes on each side or until flesh turns opaque. Remove swordfish from broiling pan and place on a heated serving platter. Sprinkle with parsley, lemon juice, and capers. Garnish with lemon rounds.

Per Serving (excluding unknown items): 140 Calories; 5g Fat (30.4% calories from fat); 23g Protein; 1g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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