Find some food:
Categories
- Appetizers
- Baked Goods
- Barbeque
- Basics
- Beans and Grains
- Beef
- Beverages
- Breads
- Breakfasts
- Cake
- Candies
- Canning and Preserving
- Casseroles
- Cheese
- Chicken
- Chocolate
- Condiments
- Cookies
- Crock Pot and Slow Cooker
- Desserts
- Duck
- Eggs
- Fruits
- Grains
- Herbs and Spices
- Holiday
- Hot and Spicy
- Jellies and Jams
- Kids
- Lamb
- Liquor
- Main Dish
- Mexican
- Nuts
- Pasta
- Pets
- Quick and Easy
- Recipes for Pets
- Regional Cuisine
- Rice
- Salad
- Sauces
- Sausages
- Seafood
- Side Dish
- Snacks
- Soups
- Stews
- Stuffings
- Sweets and Desserts
- Vegetables
- Vegetarian
- Wild Game
Broiled Swordfish Mirabeau
|
|||||||
|
Ingredients And Procedures |
|||||||
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 |
|||||||
Rate this recipe! |
|||||||
|
|
Top searches
chicken cassarole japanese beverages and there recipe jalepeno cheese cake MIGNON CAKE chicken livers presoak beans kraftrecipes for smoked sausages mozart and mushroom barley norwegian cookies oven chicken cacciatore spaghetti nasi goreng receip hot and sour beef soup chicken marabella pasta salad pasta sauce chocolate ice cream cake steak presentation Mr. Food pesto pasta burgers shrimp bacalhau a brais potato salad pumpkin cookies recipes with tomatoes soup recipes Peach pie russian main dish preserving chocolate sprinkles rum baked beans cake recipes seafood recipe chicken and apple casserole
