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.