2 tb Lemon juice

      2 tb Dry mustard

      2 ts Ground cumin

      1 ts Ground coriander

      1 ts Salt

    1/4 ts Garam masala

           -(optional, See NOTE)
      4    Swordfish or halibut steaks,

           - 1-inch thick (about 2 lb)
      2 tb Melted margarine or butter

  The fragrant brushing of spices called for here will
  add a piquant flavor redolent of Indian cooking to
  fish steaks, whether swordfish or halibut. Mix
  together all ingredients except fish and margarine.
  Spread mixture evenly on both sides of fish. Place
  fish in shallow glass or plastic dish. Cover and
  refrigerate at least 12 hours. Set oven control to
  broil or 550F. Arrange fish on rack in broiler pan and
  drizzle with melted margarine. Broil with tops about 4
  inches from heat until light brown, about 7 minutes.
  Turn. Drizzle with melted margarine. Broil until fish
  flakes easily with fork, 5 to 7 minutes longer. NOTE:
  Garam masala is a blend of ground spices with many
  variations. It is available in Indian markets and at
  some supermarkets.