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| 1 Esslöffel | olive oil |
| 1/2 Teelöffel | Fennel Seeds crushed |
| 4 | cloves garlic thinly sliced |
| 1/4 Tasse | lemon juice |
| 4 Tasse | carrot coarsely shredded |
| 4 | Swordfish steaks, (6-ounce) |
| 1/4 Teelöffel | salt |
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Heat olive oil in a small skillet over medium heat. Add fennel seeds and garlic; saute 3 minutes. Remove from heat; let cool slightly, and stir in lemon juice. Set aside.
Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1 cup carrot near the fold. Top with 1 swordfish steak. Spoon 1-1/2 tablespoons garlic mixture over each steak, and sprinkle with salt.
Fold paper, and seal edges with narrow folds; place the packets on baking sheets. Bake at 375 degrees for 20 minutes or until puffed and lightly browned. Yield: 4 servings.
Per serving: 335 Calories; 11g Fat (29% calories from fat); 36g Protein; 24g Carbohydrate; 66mg Cholesterol; 361mg Sodium
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