GRILLED SWORDFISH WITH DOUBLE MUSTARD SAUCE
THE FLAVOR OF MUSTARD SEEMS to go great with swordfish. This recipe couldn't be simpler, but I receive rave reviews from guests every time! MG
FOUR 8-OUNCE SWORDFISH STEAKS, ABOUT 1 1/2 INCHES THICK
2 TABLESPOONS OLIVE OIL
1/4 CUP FRESH LEMON JUICE
3 TABLESPOONS DIJON MUSTARD
6 TABLESPOONS (3/4 STICK) UNSALTED BUTTER
1. Build a hot charcoal fire or preheat a gas grill. Pat the fish dry and brush both sides with the oil and 2 tablespoons of lemon juice. Spread one side with 2 tablespoons of the mustard and dot with 2 tablespoons of the butter. Grill, mustard side up, until the fish is just opaque, 10 to 15 minutes. Do not turn.
2. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons butter. Add the remaining 2 tablespoons lemon juice and remaining tablespoon mustard and whisk until smooth.
3. Arrange the fish, mustard side down, on a platter, pour the sauce over, and serve.
Source: RECIPES FROM A VERY SMALL ISLAND by Linda Greenlaw and Martha Greenlaw