| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Wildgame, Fish | 1 | Servings | |
INGREDIENTS
| 4 | Swordfish steaks, 1-1/4" | |
| 2 | tb | Butter |
| 1 | tb | Anchovy paste |
| 1/2 | c | Olive oil |
| 1 | Lemon | |
| 4 | Anchovy fillets |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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