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    Fish Steaks Dijon

    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.

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