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Broiled Swordfish Mirabeau
4 Swordfish steaks, 1-1/4"
2 tb Butter
1 tb Anchovy paste
1/2 c Olive oil
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.