Tuna Margarita
Ingredients
- ¾ cup water
- 1 tsp instant chicken bouillon granules
- ¼ tsp ground coriander
- 2 Tuna steaks 6-8 oz. in weight, ½-1 inch thick (can substitute Swordfish if desired!)
- 1 medium lime
- 1 ½ tsp cornstarch
- 1 tsp sugar
- dash of 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, and 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.