- 2 (10 ounce) halibut or swordfish steaks, cut 3/4 to 1 inch thick
- 1 teaspoon Safeway SELECT Verdi Olive Oil
- 1 tablespoon dry white wine
- 2 tablespoons Lucerne Whipping Cream
- 1 teaspoon Safeway SELECT Classic Dijon Mustard
- 1 tablespoon cold Lucerne Sweet Cream Butter, cut in 4 pieces
- salt and pepper to taste
- Generously oil and preheat barbecue grill. Rinse fish and pat dry; brush both sides of each steak with oil.
- Place fish on grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid if using a gas grill.
- Cook, turning once with a wide spatula, until fish is opaque but still moist-looking in thickest part (cut to test), 6 to 8 minutes.
- While fish is cooking, combine wine, cream, and mustard in a 1- to 1 1/2-quart pan. Bring to a full boil over high heat; then remove from heat and whisk in butter until sauce is smooth. Season to taste with salt and pepper.
- Lift fish steaks onto warm plates and drizzle each serving with half the sauce.