Steps:
- 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. Garnish with the remaining chopped parsley.
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