Recipes Cooking title: Broiled Swordfish Mirabeau
Kind of Recipes: Seafood
4 each swordfish steaks, 1-1/4
2 tablespoon butter
1 tablespoon anchovy paste
1/2 cup olive oil
1 each lemon
4 each anchovy fillets
How To Cook:
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.
Filed under: Seafood