| Dijon Swordfish |
Recipe Type: Entree
- 2 Tablespoons Grey Poupon Mustard
- 1/2 Cup Dry White Wine
- 1/4 Cup Lemon Juice
- 1/4 Cup Pompeian Extra Virgin Olive Oil
- 1 Clove Garlic, Minced
- 1 Cup Freshly Chopped Basil
- 6 Swordfish Steaks, 1″ Thick
- Take a small bowl and combine mustard, wine, lemon juice and olive oil. Whisk until blended well. Add in the garlic and basil. Place the swordfish steaks into a shallow baking dish. Pour the marinade from the bowl over the fish. Flip the fish over to the other side to thoroughly coat each piece.
- Put in the refrigerator for 1 hour, turning over once.
- Preheat your broiler and remove the swordfish from the marinade, on to the broiler rack.
- Place the steaks about 7 inches from the heat on the broiler rack and let cook for about 5 minutes on each side (time may vary depending on size of steaks).
- Make sauce by bringing the marinade to a boil for 5 minutes. Serve over the swordfish.
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