The Bear likes to grill his swordfish. After putting the swordfish on the grill, he covers the fish with a layer of a mixture of one-half Dijon mustard and one-half mayonnaise. This process keeps the fish moist and the mixture tastes great. The heat comes from the bottom, which prevents the mustard/mayo mixture from burning. If you broil it in the oven, the heat comes from the top and will burn the mixture. The Bear grills year round, but if you don’t want to grill in cold weather, I suggest baking in the oven initially, then broil only briefly, keeping an eye on the fish to avoid burning.

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