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Low-Fat Swordfish Dijon Recipe
Ingredients
1 can chicken broth (14-1/2 oz.)
1 Tbs. Dijon mustard
1 tsp. lemon juice
1/8 tsp. pepper
1 1/2 lbs. swordfish steaks, 1 inch thick
Method
Mix together the broth, mustard, lemon juice and pepper.
Pour a cup of the broth mixture into a large shallow, non-metal dish.
Add the fish and turn to coat evenly.
Cover and refrigerate the fish for an hour, turning occasionally.
Preheat the oven to broil.
Meanwhile, in small saucepan, mix cornstarch and the remaining broth mixture until it is smooth.
Set aside.
Remove the fish from the marinade and place it on rack in a broiler pan.
Broil the fish 4 inches from the heat for 10 minutes, or until the fish flakes easily when tested with a fork, turning once and brushing often with marinade.
Discard the marinade.
Heat the cornstarch mixture over medium heat until it boils and thickens, stirring constantly.
Serve the sauce with the fish.
If desired, garnish with cracked black pepper.
Calories 151 Fat 5 g Fiber 0 g
