Broiled Swordfish Mirabeau
Broiled Swordfish Mirabeau, a wild game recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Broiled Swordfish Mirabeau
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
Method
- 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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