16 oz Wild Veggie Red Bell Pepper
1 oz cornstarch
2 oz Wild Veggie Red Bell Pepper, cold
1/2 oz lemon juice
6 oz swordfish, grilled
1 lemon wedge
Salt and pepper to taste
Bring to a simmer the larger amount of Wild Veggie Red Bell Pepper in a sauce pot. Mix the cornstarch and smaller amount of Wild Veggie Red Bell Pepper together and whisk into simmering sauce. Bring to a boil to thicken the sauce. Add lemon juice, salt and pepper to taste. Place sauce on plate, place swordfish on top of Sauce. Garnish with lemon wedge.