1 can (14 1/2 ounces) Swanson Chicken Broth (1 3/4 cups)
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice
1/8 teaspoon pepper
1 1/2 pounds swordfish steaks, 1 inch thick
1 tablespoon cornstarch


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.

In small saucepan mix cornstarch and remaining broth mixture until smooth. Set aside.

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.

Over medium heat, heat cornstarch mixture until mixture boils and thickens, stirring constantly. Serve with fish.

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.

Makes 6 servings

This recipe created by Swanson.