BROILED SWORDFISH MIRABEAU

22.06.2008 | Author: Cook | Posted in Swordfish
Find out how to cook BROILED SWORDFISH MIRABEAU in
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BROILED SWORDFISH MIRABEAU


Servings: 1
Ingredients: 

  • 4 ea Swordfish steaks, 1-1/4'
    • 

  • 2 tb Butter
    • 

  • 1 tb Anchovy paste
    • 

  • 1/2 c  Olive oil
    • 

  • 1 ea Lemon
    • 

  • 4 ea 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

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