8 swordfish steak, 1″ thick
1/4 c. fresh lemon juice
5 T. Dijon mustard
1/4 c. butter
6 T. butter, melted
3 T. fresh lemon juice
2 T. Dijon mustard

For swordfish:

Prepare grill with very hot coals.

Pat fish dry.

Brush with lemon juice.

Spread 1 side with mustard.

Dot with butter.

Grill fish mustard side up until just opaque, about 20 mins. Do not
turn.

For sauce:

Heat butter, lemon juice, and mustard in heavy small saucepan.

Arrange fish mustard side down on plates.

Spoon sauce over, and serve.