Lemon Thyme Swordfish with Asparagus Recipe

Directions

Ingredients :

½ cup low-fat cottage cheese

2 tablespoons skim milk

3 tablespoons fresh lemon juice

1 teaspoon minced fresh parsley

1 teaspoon dried basil leaves, crushed

1 teaspoon dried thyme, crushed

4 (4 ounce) swordfish steaks

1 cup water

1 bay leaf

1 pound fresh steamed asparagus tips

Methods :

Step 1

In a blender or food processor, process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. Cover and chill in the refrigerator.

Step 2

Preheat oven to 350 degrees F (175 degrees C).

Step 3

Place the fish in an 8×8 inch baking dish. Pour the water and the remaining lemon juice into the dish. Place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of dried thyme over the fish. Cover the dish with foil.

Step 4

Bake in a preheated oven for 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

Step 5

Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.

Step 6

When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.