Fish and Vegetables

• 1 pound boneless swordfish or tuna steak, about 1/2-inch thick
• 2 teaspoons kosher salt
• 4 ounces mushrooms, wiped clean with a damp cloth and thinly sliced lengthwise (about 2 cups)
• 2 cups broccoli florets
• 4 ounces green beans, trimmed and quartered crosswise (about 1 1/3 cups)
• 4 ounces carrots, cut into 1-inch-thick matchsticks (about 1 1/3 cups)
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• Freshly ground black pepper to taste
• 1 1/2 tablespoons chopped fresh herbs, such as mint, dill or parsley

1. Place fish in the center of an oval dish 14 by 9 by 2 inches.
2. Sprinkle with salt.
3. Top with the mushrooms and broccoli.
4. Arrange green beans and carrots around the fish.
5. Mix lemon juice, oil, pepper and herbs together in a small bowl.
6. Pour over the fish and vegetables.
7. Cover tightly with microwave plastic wrap.
8. Cook at 100 percent power in a high-power oven for 8 minutes, or until carrots are cooked.
9. Prick plastic to release steam.
10. Remove from oven and uncover.
11. Serve hot.

swordfish, kosher salt, mushrooms, broccoli florets, green beans, carrots, lemon juice, olive oil, freshly ground black pepper, fresh herbs

Taken from cooking.nytimes.com/recipes/3800 (may not work)