2 lemons, quartered, seeds removed (thin skinned work best)
1 T. sugar
1/2 tsp. sea salt
4 6-oz. swordfish steaks
1/2 tsp. vegetable oil
1/2 tsp. chopped garlic
1/4 C. chopped parsley

Roast the lemons. Preheat oven to 375 F. Toss the lemons with the sugar and salt. Place in a shallow baking dish and cover with foil. Roast for an hour or until soft and slightly browned. Prepare the swordfish. Brush each swordfish steak with vegetable oil and top with chopped garlic. Grill or broil until fish is slightly browned and flakes, about 145 F on a meat thermometer. Top with chopped parsley. Squeeze one roasted lemon quarter over each steak and serve with another quarter of lemon.

Yield: 4 servings
Calories: 225
Fat: 7g
Fiber: 0g