Fish Steaks Dijon


Photo: flickr user lichtpausen

Tags:

ocean
seafood
fish

Yield:

6.0 servings

Added:

December 6, 2009

Creator:

Anonymous

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Ingredients

1 can Swanson Chicken Broth - (14 1/2 oz)
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice
1/8 teaspoon freshly-ground black pepper
1 1/2 pounds swordfish steaks, 1" thick
1 tablespoon cornstarch

Preparation

1
Mix broth, mustard, lemon juice and pepper. Pour 1 cup broth mixture into large shallow nonmetallic dish. Add fish and turn to coat. Cover and refrigerate 1 hour, turning fish occasionally.
2
In small saucepan mix cornstarch and remaining broth mixture until smooth. Set aside.
3
Remove fish from marinade and place on lightly oiled grill rack over medium-hot coals. Broil or grill uncovered 10 minutes or until fish flakes easily when tested with a fork, turning once and brushing often with marinade. Discard marinade.
4
Over medium heat, heat cornstarch mixture until mixture boils and thickens, stirring constantly. Serve with fish.
5
Variation: Oven: After removing fish from marinade, place on rack in broiler pan. Broil 4 inches from heat 10 minutes or until fish flakes easily when tested with a fork, turning once and brushing often with marinade. Discard marinade.
6
This recipe yields 6 servings.

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