1 med. onion, sliced
1 c. sliced fresh mushrooms
2 tbsp. chopped fresh parsley
2 tbsp. tarragon flavored wine vinegar
2 tbsp. olive oil
1/2 tsp. dill seeds
1 1/2 lbs. (1 inch) swordfish steaks
1/8 tsp. white pepper
6 sm. bay leaves

Combine first 6 ingredients in a bowl. Place half of mushroom mixture in a foil lined 13x9x2 inch baking pan. Top with fish. Sprinkle with pepper and place a bay leaf on each piece of fish. Top with remaining mushroom mixture. Cover and bake 425 for 45 minutes or until tender. Remove bay leaves and serve.

186 calories - 22.4 g protein, 9.2 g fat, 62.3 milligram cholesterol, 32.8 mg cal. per 3 ounce serving.