Ingredients
1/2 c. EVOO
3 T. Dijon mustard
3 T. lemon juice
3 large garlic cloves, minced
1 1/2 c. sliced fresh basil leaves
8 8-oz. swordfish steaks (1-inch thick)
Lemon wedges
Fresh basil sprigs
Preparation
Whisk olive oil, mustard, lemon juice and garlic in a bowl. Add basil. Arrange swordfish in a large shallow glass baking dish. Pour marinade over; cover and refrigerate 3 hours, turning occasionally.
Grill fish until cooked through over med-high heat, about 7 minutes per side. Garnish with lemon wedges and basil sprigs. (June 1993)
