Ingredients
2 (12-ounce) packages frozen swordfish steaks
1 cup grape tomatoes
4–6 fresh basil leaves
1/4 cup Italian salad dressing
2 teaspoons white balsamic vinegar
1 tablespoon garlic butter
1/2 teaspoon salt
1/8 teaspoon pepper

Steps

1. Preheat 2-sided tabletop grill. Thaw fish quickly by removing outer bags and placing sealed fish portions under cold running water for 10–15 minutes.
2. Rinse tomatoes and basil; place in food processor. Add dressing and vinegar; process by pulsing 10 seconds or until coarsely chopped. Set salsa aside.
3. Place garlic butter in small microwave-safe bowl; microwave on HIGH 30 seconds or until melted. Place fish on plate (fish may not be completely thawed). Brush both sides of fish with butter, then season with salt and pepper. Wash hands.
4. Place fish on grill, using tongs; pour any remaining butter over fish, close lid, and grill 5–6 minutes or just until fish is opaque and separates easily with a fork. (If using regular grill, double cooking time, turning once.) Serve salsa over fish.

CALORIES (per 1/4 recipe) 357kcal; FAT 17g; CHOL 95mg; SODIUM 694mg; CARB 3g; FIBER <1g; PROTEIN 45g; VIT A 15%; VIT C 15%; CALC 5%; IRON 6%

Ingredients
12 ounces broccoli florets (rinsed)
2 teaspoons roasted garlic
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
1 tablespoon lemon juice

Steps

1. Break broccoli into bite-size pieces, if preferred. Place in microwave-safe bowl. Stir in garlic, olive oil, salt, and pepper.
2. Cover and microwave on HIGH 4 minutes, stirring once, or until desired tenderness.
3. Stir in cheese and lemon juice. Serve.

CALORIES (per 1/4 recipe) 65kcal; FAT 4g; CHOL 2mg; SODIUM 329mg; CARB 4g; FIBER 2g; PROTEIN 4g; VIT A 50%; VIT C 137%; CALC 7%; IRON 4%