Broiled Swordfish With Pear Chutney

Turn on the broiler. Use 1/2 tablespoon of the oil to grease a broiler pan. Set the fish in the pan and use 1/2 tablespoon of oil to rub the top of the fish. Sprinkle with salt and pepper.

In a skillet, heat 1 more tablespoon of oil. Add the onion and cook over medium heat for 10 minutes, stirring often, or until the onion softens. Add the pears and cook for 5 minutes, stirring occasionally.

Stir in the ginger, vinegar, and sugar. Cook for 1 minute. Set the mixture aside.

In a bowl, whisk salt, pepper, and the lemon juice just until the salt dissolves. Stir in the mustard. Slowly whisk in the remaining 4 tablespoons of oil until the mixture emulsifies.

Broil the swordfish pieces for 4 minutes. Brush them with some of the mustard vinaigrette and return them to the broiler without turning them over. Continue broiling for 4 minutes more or until the fish is cooked through but still moist.

Arrange the fish on dinner plates. Spoon the pear chutney beside the fish and serve with the remaining sauce.