Serve over broiled halibut or swordfish steaks.

   1/2 cup agave nectar
   1/4 cup lemon juice
   1 tablespoon chopped fresh parsley or rosemary or 1 teaspoon of dried parsley or rosemary
   1/2 teaspoon grated lemon peel
   Dash cayenne pepper

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Combine agave, lemon juice, garlic, parsley, lemon peel and cayenne in a small saucepan; mix well. Heat until mixture begins to simmer; do not boil. Remove from heat.

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