¼ cup unsalted butter, at room temperature
2 Tbs dijon mustard
2 Tbs finely chopped fresh basil
vegetable oil
Four 8oz. swordfish steaks, ¾” thick
fresh basil sprigs

1. Mix butter, dijon and fresh basil in a small bowl.

2. Preheat barbeque or broiler. Brush grill with vegetable oil. Season fish with salt and pepper. Grill fish just until cooked through, about 3 minutes per side.

3. Transfer to plates. Top each with a spoonful of mustard- basil butter. Garnish with basil sprigs.

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