Dill and fish are a classic combination. This recipe adds fresh dill to the mixture of lemon peel, parsley, and garlic, known as a gremolata. Serve it over these baked swordfish steaks.




  • Heat oven to 450 degrees F. Coat a glass baking dish with nonstick spray.

  • Chop parsley; you will need 3/4 cup. Grate the lemon; you will need 1 tablespoon zest. Juice the lemon; you will need 2 tablespoons; set aside. In a bowl, mix parsley, grated lemon peel, dill, garlic and 3/4 teaspoon of the lemon pepper. Set the gremolata aside.

  • Place the swordfish in prepared baking dish and drizzle with the reserved lemon juice. Season with the remaining 1/4 teaspoon lemon pepper.

  • Bake at 450 degrees F for 15 minutes or until fish flakes easily.

  • Meanwhile, prepare rice following package directions, substituting chicken broth for the water. Stir in the peppers and 2 tablespoons of the gremolata; cover and let stand for 5 minutes.

  • Sprinkle remaining gremolata over the swordfish and serve with the rice. Garnish with lemon.

Nutrition Facts

407 calories; 8 g total fat; 2 g saturated fat; 48 mg cholesterol; 680 mg sodium. 53 g carbohydrates; 4 g fiber; 29 g protein;