1 1/2 to 1 3/4 lb. swordfish
1 c. olive oil
1/4 c. Dijon mustard
1/4 c. lemon juice
3 tbsp. minced shallots
2 lg. cloves of garlic, minced
1 tbsp. chopped fresh dill
1 tsp. salt
1/2 tsp. pepper

Cut swordfish into 2 inch chunks. In a mixing bowl combine oil, mustard, lemon juice, shallots, garlic, dill, salt and pepper. Add fish and stir gently so each piece is coated with marinade. Marinate for at least 3 hours or preferably overnight.

Prepare a charcoal grill, gas grill or preheat oven broiler. Thread swordfish on 4 (12 inch) skewers and grill for 10 to 15 minutes, turning frequently and basting with extra marinade until fish is done. Place skewers on plate. Drizzle with remaining marinade. Serve with white rice.

P. S. Asparagus and a bottle of white wine for a lovely summer evening dinner.