6 (6 oz.) swordfish or orange roughy or halibut (1/2 to 1 inch thick)
2 tbsp. Dijon-style mustard
1/4 c. lemon juice
1/4 c. olive oil
1/4 c. vegetable oil
1/2 c. water
1 lg. clove fresh garlic, minced
1/4 c. basil or 1 c. loosely packed fresh basil

Wash fish, pat dry. Place in shallow non-reactive (glass) dish in a single layer. In a bowl whisk together the mustard, lemon juice, the olive and vegetables oils. Whisk in the garlic and basil. Pour over fish - turn to coat both sides. Marinate for a minimum of 1 hour.

Preheat broiler for at least 15 minutes. Broil fish for about 6 to 10 minutes on each side on the broiler pan. Heat sauce in saucepan and serve warm over fish. 4 to 6 servings.