Grilled Swordfish, and Dijon Mustard Sauce

0 Preheat the broiler.
1 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.
2 While the swordfish is cooking, in a small skillet add the mustard and the fish stock and   bring to a boil.
3 Add the heavy cream and 1/3 cup parsley ( I used less) and reduce until a thick sauce is formed.
4 Remove from the heat, add salt and pepper to taste.
5 When the fillets are cooked, arrange them on a dinner plate and spoon the sauce over the fillets.
6 Garnish with the remaining chopped parsley.