1/4 c. dry white wine
2 tbsp. minced shallots
1/4 c. cream
1 stick butter
1/4 c. fresh lemon juice
2 tbsp. coarse grain mustard
4 (8 oz.) swordfish steaks
2 tbsp. olive oil
2 tbsp. minced fresh basil, parsley or tarragon
4 fresh basil sprigs

Boil wine and shallots in small pan until reduced to 3 tablespoons (3 minutes). Add cream and boil until reduced by half (3 minutes). Whisk in 2 tablespoons butter. Set over low heat and whisk in remaining butter, 1 tablespoon at a time. Whisk in lemon juice and mustard. Season. Keep warm.

Drizzle fish with oil, sprinkle with herbs. Broil 3 minutes per side or barbecue. Divide sauce among plates. Top with swordfish and basil sprigs.