0.25cupsodium free chicken stock1/4 cup fish stock or sodium free chicken stock
0.25cupheavy cream1/4 cup heavy cream
0.33333333333333cupflat-leaf parsley1/3 cup plus 1 tablespoon finely chopped fresh flat-leaf parsley
Preheat the broiler.
Place the swordfish on an oiled cookie sheet lined with aluminum foil. Butter the swordfish with the 1 tablespoon of butter. Broil 6 inches away from the heat source until the fillets start to turn golden brown, 5 to 6 minutes.
While the swordfish is cooking, in a small skillet add the mustard and the fish stock and bring to a boil.
Add the heavy cream and 1/3 cup parsley ( I used less) and reduce until a thick sauce is formed.
Remove from the heat, add salt and pepper to taste.
When the fillets are cooked, arrange them on a dinner plate and spoon the sauce over the fillets.