Swordfish with Lemon Thyme Butter

1 lemon
1 Tbsp. butter, softened
cooking spray
4 (6 oz.) swordfish steaks
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp. fresh thyme

1. Preheat oven to 425
2. Grate 1 tsp rind from lemon, cut lemon in half and squeeze 1 tsp juice from 1 lemon half over a bowl.  Reserve remaining lemon half.  Add rind and butter to juice; stir and set aside
3. Cut 2 (18x12) rectangles of foil. Spray 1 sheet of foil with cooking spray; place fish in center of sheet.  Sprinkle fish with salt, pepper and thyme.
4. Top fish evenly with butter mixture.  Cut remaining lemon half into 8 thin slices.  Layer lemon slices over fish.  Cover fish with other sheet of foil; fold edges to form a tight seal.  Place foil packet on a baking sheet
5. Bake at 425 for 15-17 minutes or until fish flakes easily when tested with a fork.

Cal 222, Fat 8.3g, Pro 33.7g, Carb 1.3g, Fib .3g, Sod 323mg, Calc 13mg