6 swordfish (about 6 oz. each), 1 inch thick
2 tbsp. Dijon style mustard
1/4 c. lemon juice
1/2 c. olive oil
1/2 c. vegetable oil
1 lg. garlic clove, minced
1 c. (loosely packed) shredded fresh basil

Pat the fish steaks with paper towels, place them in a shallow non-reactive dish in a single layer.

In a small bowl, whisk together the mustard, lemon juice and the olive oil and vegetable oil. Whisk in the garlic and basil. Pour the marinade over the swordfish steaks, turning to coat both sides. Marinate for 1 hour turning once.

Preheat the broiler at least 15 minutes. Place the steaks on a broiler pan and broil about 7 inches from the heat for 5 to 7 minutes per side, turning once until cooked through. Serve hot. Serves 6.