4 ounces swordfish steaks about 3⁄4 inch thick (5each)
1 1/2 cups Caesar salad dressing
Salt and pepper
1 onion sliced
1 lemon sliced
1/2 cup fat-free Caesar-style croutons
In a large zip-top plastic bag, combine swordfish and salad dressing. Squeeze air out of bag and seal. Marinate in refrigerator for at least 30 minutes.
Preheat grill to medium.
Remove fish from marinade, reserving marinade. Place each fish steak on a sheet of heavy-duty foil. Season with salt and pepper. Top fish with onion slices, lemon slices, and croutons. Sprinkle 1 tablespoon of the reserved marinade over each piece of fish. (Discard remaining marinade.) Seal foil packets by crimping edges, leaving a little room for steam.
Place packets on hot grill. Cook for 8 to 10 minutes, or until swordfish pulls apart easily into flakes but is not dry. Remove packets from grill.
Carefully open packets to let steam escape. Remove fish steaks from the packets. Drizzle with cooking juices from foil. Serve hot.