2 tablespoons olive oil
2 tablespoons butter
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon ground black pepper
4 (6-ounce) swordfish steaks
1/3 cup tartar sauce
Preheat the broiler.
In a small saucepan over low heat, combine
olive oil, butter, Dijon mustard, vinegar and black pepper; whisk
until melted and smooth.
Place swordfish steaks on a broiler pan.
Brush the tops with oil and mustard basting sauce. Broil approximately
3 inches from the heating element for 6 minutes. Turn, baste
the other side, and broil another 5 minutes. The center should
still be just a little pink.