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8 1/2 lb. swordfish steaks
(1-inch thick)
1/4 c. fresh lemon juice
5 Tbsp. Dijon mustard
1/4 c. butter

Mustard Sauce:
6 Tbsp. butter, melted
3 Tbsp. fresh lemon juice
2 Tbsp. Dijon mustard

For swordfish: Prepare grill. Pat fish dry; brush with
lemon juice. Spread inside with mustard. Dot with butter.
Grill mustard side up until just opaque, about 20 minutes. Do
not turn fish.
For sauce: Heat butter, lemon juice and mustard in
heavy, small saucepan. Arrange fish, mustard side down on
plates. Spoon sauce over and serve.

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