Broiled Swordfish Mirabeau

Course : Fish
Serves: 1
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4 fillets swordfish steaks -- 1-1/4 inch
2 tablespoons butter
1 tablespoon anchovy paste
1/2 cup olive oil
1 medium lemon
4 fillets anchovy fillets

Preparation / 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. Suggestions: SUBST paste made from smoked mullet or smoked mackerel. Recipe date: 11/29/87

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