Makes 6 Servings
2 pounds firm-fleshed fish, such as sea bass, snapper or salmon
1/2 cup chicken-flavor bouillon or stock
1/4 cup dry sherry
1 tablespoon soy sauce
1/2 teaspoon grated fresh gingerroot
2 teaspoons cornstarch
1 tablespoon water
1 packet Sweet’n Low
1 tablespoon Dijon mustard
Preheat broiler. Spray rack over broiler pan with nonstick coating agent. Wipe fish with paper towel and place on broiler rack. In small saucepan, combine bouillon, sherry, soy sauce, and ginger bring to simmering over moderate heat. Combine cornstarch with water and add to sauce. Stir until mixture thickens; remove from heat. Stir in Sweet ‘N Low.
Brush fish with 1/4 cup sauce. Broil 6 to 8 minutes, brushing fish twice with sauce. Fish is cooked when it flakes easily with a fork. Mix mustard with remaining sauce and serve over fish.