Swordfish with Mustard-Basil Butter
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter, unsalted
at room temperature |
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
basil
fresh, finely chopped |
|
| 1 | x |
vegetable oil
|
*
|
| 4 | each |
swordfish steaks
3/4 inch thick |
*
|
| 1 | x |
basil
sprigs, fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter, unsalted
at room temperature |
|
| 3E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
basil
fresh, finely chopped |
|
| 1 | x |
vegetable oil
|
*
|
| 4 | each |
swordfish steaks
3/4 inch thick |
*
|
| 1 | x |
basil
sprigs, fresh |
*
|
Directions
Mix first 3 ingredients in a small bowl.
Prepare barbecue or preheat broiler.
Brush grill with vegetable oil.
Season fish with salt and pepper.
Grill fish just until cooked through, about 3 minutes per side.
Transfer to plates. Top each with spoonful of mustard-basil butter.
Garnish with basil sprigs and serve.
