Source: dLife

Herbed swordfish topped with a lemon, tomato, Dijon, and balsamic sauce.

Servings

0.5 tbsp dijon mustard
3 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 tsp olive oil
1 medium tomatoes , peeled, seeded, and chop
1 medium shallots , minced
2 tbsp fresh basil , chopped
0.25 tsp dried basil
0.25 tsp ground cumin
0.25 tsp ground oregano
0.25 tsp ground thyme
0.12 tsp black pepper , ground
10 oz swordfish steaks , cut into two pieces, rinse and pat dry

1 Light a grill.
2 Mix together the mustard, lemon juice, and vinegar in a bowl. Add the oil and whisk. Stir in the tomato, shallot, and basil.
3 In a separate bowl, mix together the basil, cumin, oregano, thyme, and pepper. Cover the swordfish with the basil mixture and let sit for 5 minutes.
4 Grill the swordfish for 3 to 5 minutes, turn over, and grill for another 3 to 5 minutes. Spoon the tomato mixture over each.