MARINADE:

2 tbsp. Dijon mustard
1/2 c. dry white wine
1/4 c. lemon juice
1/4 c. olive oil
1 clove garlic, minced
3/4 c. freshly shredded basil or 2 tbsp. basil
6 swordfish steaks of 6 oz. each & 1" thick

1. Whisk together, mustard, wine, lemon juice and oil in a small bowl until well blended. Add garlic and basil.

2. Arrange swordfish steaks in a shallow baking dish large enough to hold steaks in one layer. Pour marinade over fish. Turn once to coat both sides. Refrigerate one hour, turning once.

3. Preheat broiler. Remove steaks from marinade to broiler rack.

4. Broil steaks 7 inches from heat source for 5-6 minutes on each side.

5. To make sauce: Bring marinade to a boil. Heat 5 minutes. Serve with swordfish.