2 Tbsps. safflower oil
2 Tbsps. shallots, finely chopped
1 1/2 tsps. cornstarch
1 Tbsp. cold water
2 tsps. dried tarragon, or 2 Tbsp fresh, chopped
1/2 cup fish stock
1/4 cup unsweetened apple juice
4 6 ounce swordfish steaks, (or shark or tuna), rinsed under cold running
water and patted dry with paper towel
1 apple, quartered, cored and cut into thin wedges
1 golden delicious apple, quartered, cored and cut into thin wedges

Prepare grill or turn on broiler. Heat 1 Tbsp. oil in a heavy nonstick
skillet over medium heat. Stir in shallot and cook 1 to 2 minutes, or
until translucent. Combine cornstarch and water in a jar with a
tight-fitting lid. Shake vigorously. Pour into skillet with tarragon,
stock and apple juice. Season with salt and pepper to taste. Bring to a
boil, whisking constantly, until thick. Reduce heat to low and simmer 2 to
3 minutes. Set aside. Seasonsteaks with salt and pepper to taste. Brush
with remaining oil. Grill or broil 3 to 4 minutes per side, until opaque
and firm to the touch. Reheat sauce over low heat. Serve steaks topped
with sauce and garnished with apple wedges.