3/4 cup water
1 tsp instant chicken bouillon granules
1/4 tsp ground coriander
2 swordfish or tuna steaks (6-8 oz.) ? to 1 inch thick
1 medium lime
1 1/2 tsp cornstarch
1 tsp sugar
1 tbsp tequila
1. Combine bouillon, water and coriander in medium skillet. Bring to boil, add fish and reduce heat. Simmer until fish flakes with a fork. Remove fish from skillet, cover and keep warm.
2. Sauce: Use 1/2 cup of the poaching liquid, combine with 1 tbsp. lime juice, cornstarch, sugar and pepper. Add 1 tsp. finely shredded lime peel, cook and stir until thickened and bubbly, about 2 minutes. Stir in tequila. Drizzle over fish. Serve with lime slices.