Preparation:
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 |
