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• 2 (8 ounce) swordfish steaks (3/4 inch thick)
• 2 tablespoons olive oil, divided
• 1/2 cup McCormick Honey Mustard Crusting Blend
• 2 cloves garlic, finely minced
• 1/2 cup dry white wine
• 1-2 tablespoons Coleman's Honey Mustard
• 1/2 cup finely minced Italian flat leaf parsley
• fresh lemon wedges (optional)

Rinse swordfish; pat dry with paper towels. Brush both sides of swordfish steaks with 1 tablespoon of the oil. Coat each side of fish with crusting blend, pressing gently to adhere. Let sit 5-10 minutes.

Heat non stick skillet over medium-high heat until hot (about 2 minutes). Add remaining oil; heat until oil is very hot but not smoking. Add swordfish; sear 2 minutes per side. Lower heat to medium-low; cover pan, keeping lid slightly ajar. Cook, turning once, until slightly opaque in center (6-8 minutes). Transfer to two plates.

Using same skillet; increase heat to medium-high. Add garlic; sauté 1 minute. Remove from heat; add wine. Return skillet to heat; bring to boil, stirring to loosen browned bits from bottom of skillet. Reduce heat to medium; stir in mustard and parsley. Cook until slightly thickened (about 2 minutes).

Spoon some sauce over swordfish; garnish with lemon wedges, if desired. Pass remaining sauce.

Amount: 2 servings

Serving suggestion: Serve with rice pilaf and steamed broccoli.