INGREDIENTS

16 Mission® 6" White Corn Tortillas (10600)  
8 - 8 oz. Swordfish Steaks , about 1" thick 
1/2 cup fresh Lemon Juice  
5 Tbsp. Country Dijon Mustard  
1/2 cup  Butter  
8 Green Onions  
8 - ½" x 3" strips of canned, roasted Red Bell Peppers  
Mustard Sauce  (see Related Recipe) 

DIRECTIONS

1.) Prepare a BBQ grill with very hot coals. Pat the swordfish dry and brush with lemon juice. Spread 1 side of the fish with country Dijon Mustard and dot with butter.

2.) Grill fish mustard side up until just opaque, about 20 minutes - do not turn. At the same time grill the whole green onions until tender, about 2 minutes. Heat butter, lemon juice and mustard in a saucepan.

3.) Warm the tortillas over the grill. Overlap two corn tortillas on each plate. Place a swordfish steak on the tortillas, mustard side down. Spoon the warmed Mustard Sauce over the fish.

4.) Top with a roasted red bell pepper slice and grilled green onion. Serve.

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