Broiled Swordfish Mirabeau Recipe - Cooking Index
Broiled Swordfish Mirabeau Recipe - Cooking Index
| 4 | Swordfish steaks - 1-1/4" | |
| 2 tablespoons | 30ml | Butter |
| 1 tablespoon | 15ml | Anchovy paste |
| 1/2 cup | 118ml | 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.
Suggestions: SUBST paste made from smoked mullet or smoked mackerel. Recipe date: 11/29/87
Source:
Southern Living 1979 Annual Recipes
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