Fish Steaks Dijon
1 3/4 cups Swanson® Chicken Broth
1 tbsp. Dijon-style mustard
1 tsp. lemon juice
1/8 tsp. ground black pepper
1 1/2 lb. swordfish steaks, 1" thick
1 tbsp. cornstarch
MIX broth, mustard, lemon juice and black pepper. Pour 1 cup broth mixture into large shallow nonmetallic dish. Add fish and turn to coat. Cover and refrigerate 1 hr. Remove fish from marinade.
GRILL or broil fish 10 min. or until done, turning once and brushing often with marinade. Discard marinade.
MIX cornstarch and remaining broth mixture in saucepan. Cook and stir until mixture boils and thickens. Serve with fish