Ingredients: 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 Dash pepper 1 tbsp tequila Directions: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. |