1 or 2 fillets

1 head of broccoli
1 onion cut in half and sliced.
1 red bell pepper
2 tablespoons of chopped parsley
1/2 cup Spectrum low fat mayonnaise
2 -3 tablespoons of pickle relish
Salt and pepper to taste

Prep time 35-45 minutes.

The swordfish can be baked, broiled, or pan-fried, salt and pepper, with alittle olive oil. Get that started in the pan on medium high heat, or in the oven at 350. Wash and clean the broccoli. Slice it long ways so you have the stalk with the broccoli head on it. And start steaming the broccoli. Clean and slice the onion. Clean and slice the bell pepper long ways. Mix the Mayonnaise with the relish and put on the side. Start sautéing the onion and the bell pepper together, set on the side when they are done. You can finish the broccoli off in the pan also with fresh garlic, or I just squeeze fresh lemon on the broccoli after it is done, just before serving. Turn the fillets over if you haven't already. I touch the fillet to feel for firmness that tells me when the fillet is done. Serve the fillet in the middle of the plate, place a broccoli spear at 10, 2, and 6 o'clock positions on the plate. Place the onion and red bell pepper on top of the fillet for garnish. Dab the tarter sauce on the 8 o'clock position of the plate, and then sprinkle the entire plate with the chopped parsley.

Enjoy!

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ABOUT DEAN KROPP

European-trained pastry Chef Dean Kropp is the recipient of many awards and honors. Included in these awards, Kropp was team coordinator for the American Natural Foods Culinary Arts Team that competed in the 1996 Culinary Olympics in Berlin, Germany, winning the Gold Medal. Kropp was able to speak about the event when he was the guest Chef on Donna Hanover's show "In Food Today" in August 1996, where Hanover was convinced that Chef Kropp would represent the Americans well in Berlin. Mort Fleishner, the producer for WABC News in New York backed that up by claiming that Dean could be the "Dean of Chefs!" Kropp produced a half-hour show about the United States Army Culinary Arts Competition in Fort Lee, Virginia. After completing that feat in March of 1999, Chief Warrant Officer 3, Shane M. Rich had this to say about Kropp, "Dean starts the job and finishes it, that's what I like. He does what he says he is going to do." In August 2000, Kropp sustained an auto accident that put him out of the culinary arts business and into the business of cooking up jokes. After making his debut at the renowned Caroline's in Manhattan, Kropp has put his enthusiasm into stand up comedy. Kropp's goal in all of this preparation is to bring the 2004 Culinary Olympics to television for the first time. Kropp's motto is, "You have to stay focused on the main event, and you can never give up, no matter what!"

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If you'd like to contact Dean:
Contact Adrienne Mazzone at Email