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Fish With Lemon Sauce
1 cup chicken broth
1/2 tsp. finely shredded lemon peel
4 tsp. cornstarch
2 Tbsp. margarine or butter
2 1/2 Tbsp. lemon juice
1/4 tsp. dill weed, if desired
4 Halibut, Salmon or Swordfish Steaks, cut 1" thick (about 2 lbs.)
Combine broth, peel and cornstarch; heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in margarine, lemon juice and dill weed.
Place fish on lightly greased rack in broiler pan. Lightly brush with sauce. Broil about 4 inches from heat 5 minutes. With wide spatula, turn fish over. Lightly brush with more sauce. Broil 3 to 7 minutes longer or until fish flakes when tested with fork. Serve remaining sauce with fish.