Swordfish with Mustard-Basil Butter

Yield: 4 servings

¼ c Unsalted butter (½ stick) - room temperature
2 tbs Dijon mustard
2 tbs Fresh basil; finely chopped
Vegetable oil
4 8oz swordfish steaks - ¾" thick
Fresh basil sprigs

Mix first 3 ingredients in a small bowl.
Prepare barbecue or preheat broiler. Brush grill with vegetable oil.
Season fish with salt and pepper. Grill fish just until cooked through,
about 3 minutes per side. Transfer to plates. Top each with spoonful of
mustard-basil butter. Garnish with basil sprigs and serve.