1 c. chicken broth
1/2 tsp. finely shredded lemon peel
4 tsp. cornstarch
2 tbsp. butter
2 1/2 tbsp. lemon juice
1/4 tsp. dill weed, if desired
4 halibut, salmon or swordfish steaks, cut 1 inch thick (about 2 lbs.)

Combine broth, peel and cornstarch; heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in butter, lemon juice and dill weed.

Place fish on lightly greased rack in broiler pan. Lightly brush with sauce. Broil about 4 inches from heat 5 minutes. With wide spatula, turn fish over. Lightly brush with more sauce. Broil 3 to 7 minutes longer or until fish flakes when tested with fork. Serve remaining sauce with fish. 4 servings.