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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Swanson.