- 1/2 bunch of watercress
- Juice of 1/2 lemon
- 2 tablespoons plain low-fat yogurt
- 1/8 teaspoon pepper
- Salt to taste
- 1 pound swordfish, about 1 inch thick
- 1 tablespoon virgin olive oil (optional)
- Dash paprika
Preheat broiler. Mince enough watercress to make
2 tablespoons. Reserve several sprigs for garnish.
Mix minced watercress with lemon juice, yogurt,
pepper and salt.
Brush each side of fish with oil, if desired, and
sprinkle with dash of paprika. Broil about 3 inches
from heat source 8 minutes; turn and broil 8 to 10
minutes more until fish flakes easily with a fork.
Garnish with watercress sprigs and a small amount
of the lemon-watercress sauce.