Grilled Fish Steaks With Mustard Sauce
|Fish steaks||2 Pound, cut 1 inch thick (Firm-Textured, Such As Swordfish, Halibut, Sea Bass, Salmon, Or Sturgeon, 4 Fish Steaks)|
|Olive oil/Salad oil||1 1⁄2 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Firm butter/Margarine||2 Tablespoon, cut into 2 pieces|
Wipe fish steaks with a damp paper towel; brush both sides of steaks with oil.
Place fish steaks on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning once with a wide metal spatula, until fish flakes when prodded in thickest part (8 to 10 minutes).
Using spatula, transfer fish to a warm platter.
While fish is cooking, combine wine, cream, and mustard in a small pan.
Bring to a boil over high heat; then boil rapidly until reduced to about 1/4 cup.
Remove from heat.
With a wire whisk or wooden spoon, beat in butter until sauce is smooth and creamy.
Season to taste with salt and pepper.
Spoon sauce evenly over grilled fish.