Source: Campbell's Recipes

Fish Steaks Dijon
Hearty swordfish steaks soak up this lively marinade seasoned with lemon juice and mustard, and are grilled and served with a quickly-made sauce.
Serves: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes


Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1 tablespoon Dijon-style mustard
1 teaspoon Lemon juice
1/8 teaspoon ground black pepper
6 swordfish steak, 1-inch thick (about 1 1/2 pounds)
1 tablespoon cornstarch

Stir the broth, mustard, lemon juice and black pepper in a small bowl.  Reserve 3/4 cup broth mixture for the sauce.  Pour the remaining broth mixture into a shallow nonmetallic dish or gallon-size resealable plastic bag.  Add the fish and turn to coat.  Cover the dish or seal the bag and refrigerate for 1 hour.  Remove the fish from the marinade.
Lightly oil the grill rack and heat the grill to medium.  Grill the fish for 10 minutes or until cooked through, turning the fish over once halfway through the grilling time and brushing often with the marinade.  Discard the marinade.
Stir the cornstarch and the reserved broth mixture in a 1-quart saucepan.  Cook and stir over medium heat until the mixture boils and thickens.  Serve the sauce with the fish.