Honey Mustard Swordfish
|Swordfish steaks||16 Ounce (1 Inch Thick)|
|Chablis/Dry white wine||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Tablespoon|
|Low sodium soy sauce||2 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
Arrange steaks in a baking dish.
Combine wine and next 4 ingredients; pour over steaks.
Cover and marinate in refrigerator 1 hour.
Remove steaks from marinade, reserving 1/4 cup marinade.
Place reserved marinade in a small saucepan; bring to a boil.
Reduce heat, and simmer 5 minutes.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place steaks on rack; cook 15 minutes or until fish flakes easily when tested with a fork, turning once, and basting frequently with marinade.