1/4 c  Unsalted butter (1/2 stick),

           -room temperature
      2 tb Dijon mustard

      2 tb Fresh basil; finely chopped

           Vegetable oil
      4    8-oz swordfish steaks

           -3/4" thick
           Fresh basil sprigs
  Mix first 3 ingredients in a small bowl.
  Prepare barbecue or preheat broiler.  Brush grill with vegetable oil.
  Season fish with salt and pepper.  Grill fish just until cooked through,
  about 3 minutes per side.  Transfer to plates.  Top each with spoonful of
  mustard-basil butter.  Garnish with basil sprigs and serve.