¾ cup water
1 tsp. instant chicken bouillon granules
¼ tsp. ground coriander
2 swordfish or tuna steaks (6-8 oz.) ½ to 1 inch thick
1 medium lime
1 ½ tsp. cornstarch
1 tsp. sugar
Dash pepper
1 Tbsp. tequila

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 ½ inch of thickness of fish) Remove fish from skillet, cover & keep warm.