GARLICKY SWORDFISH EN PAPILLOTE Serve with couscous sprinkled with green onions. 1 tablespoon olive oil 1/2 teaspoon fennel seeds, crushed 4 garlic cloves, thinly sliced 1/4 cup lemon juice 4 cups coarsely shredded carrot 4 (6-ounce) swordfish steaks 1/4 teaspoon salt Heat oil in a small skillet over medium heat. Add fennel seeds and garlic; sauté 3 minutes. Remove from heat; cool slightly, and stir in lemon juice. Set aside.

Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each. Place 1 cup carrot near fold. Top with 1 steak. Spoon 1 1/2 tablespoons garlic mixture over each steak; sprinkle with salt.

Fold paper; seal edges with narrow folds. Place packets on baking sheets, and chill.

To serve, preheat oven to 375°F.

Bake at 375°F for 23 minutes or until paper is puffy and lightly browned. Place on individual plates; cut open. Serve immediately.

Serves 4.

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