Swordfish Dijon

Ingredients for sauce:
1 ½ cups low-fat vegetable stock
½ cup Dijon mustard
½ cup Florida honey
2 tablespoons minced shallots (or onion)
1 ½ teaspoons Spanish paprika
1 ½ teaspoons cornstarch
2 tablespoons white wine (or stock)

To cook swordfish:
4 swordfish steaks, about 4 to 6 oz. each
1 tablespoon olive oil
1 tablespoon seafood seasoning

Preparation for sauce:
Combine vegetable stock, mustard, honey, shallots and paprika in a small saucepan; heat to boiling. Reduce heat and simmer, uncovered, for approximately 7 minutes. Whisk in combined cornstarch and wine; simmer until thickened.

Preparation for fish:
Brush oil on fish. Sprinkle seafood seasoning on both sides of fish. Place a heavy nonstick sauté pan over medium-high heat. When the sauté pan is ready, add fish and cook 3 to 4 minutes per side or until fish is opaque and seared nicely. Serve with Dijon sauce and your favorite Florida vegetables.