Swordfish Moutarde

• 4 swordfish fillets, approximately all the same size and shape (1 inch thick)
• 1 tablespoon unsalted butter
• 1 generous tablespoon on coarse-grained mustard
• 1/4 cup fish stock or low sodium chicken stock
• 1/4 cup heavy cream
• 1/3 cup plus 1 tablespoon finely chopped parsley
• Salt and pepper

1. Preheat the broiler.
2. Place the swordfish on an oiled cookie sheet lined with aluminum foil. Butter the swordfish with the 1 tablespoon of butter. Broil 6 inches away from the heat source until the fillets start to turn golden brown, 5 to 6 minutes.
3. While the swordfish is cooking, in a small skillet add the mustard and the fish stock and bring to a boil. Add the heavy cream and 1/3 cup parsley ( I used less) and reduce until a thick sauce is formed. Remove from the heat, add salt and pepper to taste.
4. When the fillets are cooked, arrange them on a dinner plate and spoon the sauce over the fillets. Garnish with the remaining chopped parsley.

swordfish fillets, unsalted butter, generous, ubc, ubc, parsley, salt

Taken from www.epicurious.com/recipes/member/views/swordfish-moutarde-51231281 (may not work)