Title: Broiled Swordfish Mirabeau
Categories: Game Fish
Yield: 1 Servings
| 4 | | Swordfish steaks, 1-1/4" |
| 2 | tb | Butter |
| 1 | tb | Anchovy paste |
| 1/2 | c | Olive oil |
| 1 | | Lemon |
| 4 | | 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