Broiled swordfish mirabeau
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Swordfish steaks, 1-1/4\" |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Anchovy paste |
| ½ | cup | Olive oil |
| 1 | each | Lemon |
| 4 | eaches | Anchovy fillets |
Directions
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