Mustard-Glazed Halibut Steaks

4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick

2 tablespoons butter or margarine

2 tablespoons lemon juice

1 tablespoon Dijon-style mustard

2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small saucepan heat butter, lemon juice, mustard, and basil over low heat until melted. Brush both sides of fish with mustard mixture.

Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through grilling and brushing occasionally with mustard mixture. Makes 4 servings.