Recipe - Broiled Swordfish Mirabeau

4 Swordfish steaks, 11/4"
2 tablespoon Butter
1 tablespoon Anchovy paste
One half cup Olive oil
1 Lemon
4 Anchovy fillets

Roll the steaks in olive oil and broil seven minutes on each side. Season
with salt and freshlyground 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, firmfleshed 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