Broiled Swordfish Mirabeau

Mirabeau is one of those classic French garnishes that sounds fancy but is really just anchovies doing what they do best: adding deep, briny umami to everything they touch.

Thick swordfish steaks get rolled in olive oil and broiled seven minutes per side until the outside is seared and the inside stays moist.

The moment they come off the heat, a generous smear of anchovy butter melts across the top, soaking into every crevice.

The finishing touch is pure bistro theater: a lemon slice with an anchovy fillet and an olive skewered right through it, perched on top of each steak.

Pro Tips

• Use swordfish steaks at least 1 ¼ inches thick. Thinner cuts dry out fast under the broiler and lose that meaty, steak-like texture.
• Mix the anchovy paste into softened butter ahead of time so it’s ready to spread the instant the fish comes out. You want that butter melting on contact.
• This preparation works equally well with kingfish, cobia, or grouper. Any thick, firm-fleshed fish can handle the Mirabeau treatment.
• If anchovies aren’t your thing, this probably isn’t your recipe. They’re the whole point here, not a supporting player.