Soy and Mustard Glazed Swordfish Belly

• 50 g (1¾ oz) hot english mustard
• 250 ml (9

To make the glaze, combine the mustard, soy sauce and lemon juice.

Place the glaze in a shallow pan over high heat. When the glaze is bubbling, add the swordfish, presentation side down, for 1 minute, and then turn the fish over. Baste the swordfish with the remaining glaze in the pan and place under a hot salamander or grill (broiler). Repeat the basting twice more unt