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Broiled Swordfish Mirabeau
4 ea Swordfish steaks, 1-1/4" 2 tb Butter 1 tb Anchovy paste 1/2 c Olive oil 1 ea Lemon 4 ea Anchovy fillets Roll the steaks in olive oil and broil seven minutes on each side. Season with salt and freshly-ground pepper while the fish is cooking. Mix butter and anchovy paste and spread on the hot steaks as they come from the broiler. Serve with a slice of lemon which has an anchovy fillet and an olive toothpicked into. Also for: Any thick, firm-fleshed fish such as King, cobia, grouper. Suggestions: SUBST paste made from smoked mullet or smoked mackerel. Recipe date: 11/29/87 |
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