1 shallot, minced
1 sm. clove garlic, minced
2 tsp. butter
2 tbsp. Polchards (better) or Pommery stone ground mustard
1/2 pt. heavy cream or light cream
Salt & white pepper
2 swordfish steaks
Fresh parsley

1. Saute minced shallot and garlic in butter.

2. Add mustard; mix in heavy cream and bring to boil, adding salt and pepper to taste. Simmer 10 to 15 minutes.

3. Meanwhile, grill or broil lightly buttered fish. When fish is nearly done, top with sauce, reduce heat and cook 5 minutes more. Serve garnished with fresh parsley. Serves 4.