Swordfish Margarita With Lime Recipe
Tagged in Fish And Seafoods
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Directions
Combine bouillon, water and coriander in medium skillet. Bring to boil, add fish and reduce heat. Simmer until fish flakes with a fork. (4 minutes per each � inch of thickness of fish) Remove fish from skillet, cover and keep warm.
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.
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
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