Fish Steaks Dijon
By: Anonymous
Published: Sunday, December 6, 2009 - 1:46am

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.