Broiled Swordfish Mirabeau - Just Fish/Seafood Recipes


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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
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.