Swordfish Margarita
Ingredients
- ¾ cup water
- 1 tsp instant chicken bouillon granules
- ¼ tsp ground coriander
- 2 swordfish steaks 6-8oz, ½ to 1 inch thick (can substitute for tuna steaks if desired!)
- 1 lime (medium sized)
- 1 ½ tsp cornstarch
- 1 tsp sugar
- 1 dash pepper
- 1 tbsp tequila
Instructions
- Combine bouillon, water, and coriander in medium skillet. Bring to a 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.
- SAUCE: use ½ 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 sauce over fish. Serve with lime slices.