Ingredients1 h 20 m servings 149 cals
- Stir the stock, mustard, lemon juice and black pepper in a small bowl. Pour 1 cup stock mixture into a shallow nonmetallic dish or gallon-size resealable plastic bag. Add the fish and turn to coat. Cover the dish or close the bag and refrigerate for 1 hour. Remove the fish from the marinade.
- Lightly oil the grill rack and heat the grill to medium. Grill the fish for 10 minutes or until it's cooked through, turning the fish over halfway through cooking and brushing often with the marinade. Discard the marinade.
- Heat the cornstarch and remaining stock mixture in a 1-quart saucepan over medium heat. Cook and stir until the mixture boils and thickens. Serve with the fish.
Per Serving: 149 calories; 4.5 g fat; 2.1 g carbohydrates; 23.4 g protein; 44 mg cholesterol; 312 mg sodium. Full nutrition
ReviewsRead all reviews 4
This recipe is okay. It's fast, so that is nice, but the flavor isn't particularly strong. If you are looking for a recipe that will cover the taste of the fish, this is probably not for you. ...
Made this recipe as written. I thought it was pretty bland. Next time I will increase the amount of dijon mustard and perhaps add a drop or two of hot sauce.
This is good, maybe next time we will try adding lemon pepper for more taste. Quick and easy, excellent for a light and tasty meal.