2 lbs. 1 inch thick Swordfish steak, cut into 6 pieces
1 1/2 c. water
Juice of 1 lemon
1 bay leaf
2 tsp. thyme
1/2 c. lemon juice
1/2 c. lowfat cottage cheese, whipped
1 1/2 tbsp. lemon juice
2 tbsp. skim milk
1 tsp. minced fresh parsley
1 tsp. basil
1/2 tsp. thyme

Place the Swordfish in a glass baking dish. Combine the water, lemon juice, bay leaf, and thyme and pour over the fish. Bake uncovered for 20 minutes. Remove fish from liquid serve with the sauce. Combine all ingredients in a small bowl. Variation: Add 2 tablespoons more skim milk and serve as salad dressing.