Broiled Swordfish Mirabeau
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
swordfish steaks
1-1/4 inches thick |
*
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
anchovy paste
|
*
|
| ½ | cup |
olive oil
|
|
| 1 | each |
lemon
|
|
| 4 | each |
anchovy fillets
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
swordfish steaks
1-1/4 inches thick |
*
|
| 30 | ml |
butter
|
|
| 15 | ml |
anchovy paste
|
*
|
| 118 | ml |
olive oil
|
|
| 1 | each |
lemon
|
|
| 4 | each |
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.
