Ingredients

4 (9-ounce) fresh swordfish fillets
3/4 bottle seafood marinade (Blue Crab Bay preferred), chilled
2 pounds fresh asparagus
1 pound fresh baby carrots, quartered
1 whole lemon, quartered
1 teaspoon extra virgin olive oil
Salt and pepper to taste

Directions

Place the swordfish in a one-quart dish. Cover fish with the marinade, reserving 1/3 cup. Marinate in the refrigerator for 20 minutes. Prepare asparagus by cutting off the bottom third of the asparagus stalk. Preheat a large nonstick saute pan on medium high heat. Remove swordfish fillets from the marinade, using a clean towel to pat them dry. Place the fillets into the hot saute pan and cook for 4 to 5 minutes on one side.

Turn the fillets over and cook for an additional 3 to 4 minutes, squeezing one lemon wedge over each fillet. Remove fish from pan and keep warm. Add olive oil and vegetables to the pan and saute 4 minutes.

Add remaining marinade over the vegetables; season with salt and pepper to taste. Serve immediately. Serves 4.

Each serving contains 533 calories, 16g fat, 72g protein, 22g carb, 690mg sodium, 129mg cholesterol.