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Peppered Swordfish
Sea bass may be substituted.

6 swordfish steaks (about 6 ounces each)
1/2 cup dry white wine
1/4 cup lemon juice
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
1 clove garlic

1 tablespoon coarsely ground pepper
1/8 teaspoon ground cayenne pepper

Blend all ingredients except the fish.

Rinse the fish under cool water and pat dry. Dip the fish in marinade, turning once. Grill about 12 minutes per side or just until the fish flakes when a fork is inserted in center.

Marinade makes about ¾ cup.

Serves 6.

1 serving:
Total Fat (g): 7; Protein (g): 34; Total Carbohydrates (g): 1; Dietary Fiber (g): trace
227 calories

Food Exchanges: Lean Meat: 4½, Fat: 1½

©Lynn Stephens