4 skinless white fish steaks, at least 1 inch (2.5 cm) thick (such as cod, haddock, tilapia)
2 lemons, halved
2 tbsp (30 ml) butter
With the rack in the highest position, preheat the oven’s broiler.
In a bowl, combine the honey and both mustards. Set aside.
In a large ovenproof non-stick skillet, brown the fish steaks and the cut-side of the lemons in the butter. Season with salt and pepper. Remove from the heat.
Brush the surface of the fish steaks with the mustard mixture. Continue cooking under the broiler for 3 to 5 minutes, depending on the thickness of the fish. Serve with the grilled lemons and, if desired, rice and a vegetable of your choice.