Fish Steaks Dijon Recipe - Cooking Index
Fish Steaks Dijon Recipe - Cooking Index
| 1 | Swanson Chicken Broth - (14 1/2 oz) | |
| 1 tablespoon | 15ml | Dijon-style mustard |
| 1 teaspoon | 5ml | Lemon juice |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 1 1/2 lbs | 681g / 24oz | Swordfish steaks, 1" thick |
| 1 tablespoon | 15ml | 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.
This recipe yields 6 servings.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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