Lynn's Margarita Swordfish
3/4 cup of water
1 tsp instant chicken boullion granules
1/4 ground coriander
2 swordfish steaks ( 6 to 8 oz)at least 1/2 inch thick
1 med lime
1 1/2 tsp cornstarch
1 tsp sugar
dash of pepper
1 shot of tequila
Tex Mex Sauces
Combine bullion, water and coriander in medium skillet. Bring to boil, add
fish and reduce heat.
Simmer fish flakes with the fork @ 4 min. per 1/2 inch of thickness of fish,
remove fish from skillet, cover and keep warm.
Sauce:
Use 1/2 cup of poaching liquid , combine with 1 tsp. lime juice , cornstarch,
sugar and pepper. ADD- 1 tsp shredded lime peel, cook and stir until thickened
and bubbly @2min.
Stir in tequila, drizzle over fish, serve with lime slices and enjoy .
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