Swordfish with Asian Flavors

Ingredients:

• 3 tbsp reduced-sodium soy sauce
• 3 tbsp unseasoned rice vinegar
• 2 tbsp packed brown sugar
• 1 tsp Asian (dark) sesame oil
• 2 tsp cornstarch
• 1/4 tsp hot pepper sauce
• 4 (6 oz.) swordfish steaks, about 3/4 inch thick
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 2 tsp canola oil
• 1 tbsp sesame seeds

Makes 4 Servings

1. Stir together the soy sauce, vinegar, brown sugar, sesame oil, cornstarch and pepper sauce in a small bowl until smooth; set aside.
2. Sprinkle the swordfish with the salt and pepper.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the swordfish and cook until opaque throughout, about 4 minutes on each side; transfer to a platter. Stir the cornstarch mixture and add to the skillet. Cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute. Spoon over the swordfish and sprinkle with the sesame seeds.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the WW in 20 Minutes Cookbook.  This recipe looked so delicious and I've always wanted to try it. This meal was so delicous. This Asian flavored sauce can be used over fish, chicken, beef, pork and vegetables. You can make the sauce in advance and use it  anytime. Asian flavors can be very filling and you won't be hungry later on.