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4 (4 to 6 oz.) swordfish
salt and white pepper
1 tsp. oil
1 tsp. lemon juice
Dill Sauce
dill sprigs for garnish

Pat fish dry with paper towels. Season lightly with
salt and white pepper. Combine oil and lemon juice; brush on
both sides of steaks. Place 1-inch apart in lightly oiled
baking dish. Bake at 450 degrees allowing 10 minutes per inch of
thickness measured at its thickest part, or just until fish
flakes when tested with a fork. Transfer fish to warm plates.
Spoon Dill Sauce over fish. If desired, garnish each serving
with 3 poached shrimp, 3 bay scallops and dill sprigs. Serve
hot. Makes 4 servings. Recipe can be doubled or halved.

Dill Sauce:
1/2 c. dairy sour cream
1/2 c. plain low-fat yogurt
2 Tbsp. mayonnaise
2 Tbsp. minced fresh dill or
3/4 tsp. dried dill
1 tsp. Dijon mustard
dash of bottled liquid hot
pepper sauce
salt and pepper
Combine sour cream, yogurt, mayonnaise, dill, mustard
and hot pepper sauce. Add salt and pepper to taste. Blend
well. Let stand at least 30 minutes to blend flavors or
refrigerate up to 24 hours. Serve at room temperature. Makes
about 1 cup.

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