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Servings:4
Calories: 430
Fat: 8%
Cholesterol: 52 mg
Sodium: 1000 mg
4 swordfish fillets, 6 oz. each
Barbecue Sauce
* Ingredients:
1 cup chicken stock
1 tbs. minced rosemary
2 cups ketchup
1 bay leaf
1 small onion, diced
1 tsp. crushed red pepper
2 celery stalks, diced
4 oz. Worcestershire sauce
4 cloves garlic, chopped
1 cup brown sugar
* Directions:
Cook all ingredients over medium heat for 15 minutes. Set aside.
Vegetables
* Ingredients:
1 head bok choy
˝ lb. pea pods
1 celery stalk
˝ lb. red potatoes
1 carrot
1 yellow squash
1 red pepper
2 cups chicken stock
Salt, black pepper to taste
* Directions:
Slice all vegetables. Place in a large sauté pan. Add just enough
stock to moisten vegetables. Cook until vegetables are just tender.
Season to taste.
Cook swordfish on a medium hot grill. Brush barbecue sauce on
swordfish while cooking. Turn fillets over and continue basting.
Cook about 4 minutes on each side.
Using a slotted spoon, set vegetables on plate. Place grilled
swordfish on top and serve with barbecue sauce on the side.
 
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