Number of servings :
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
4 swordfish steaks
2 mL (1/2 tsp) salt
2 mL (1/2 tsp) dried rosemary, crumbled
30 mL (2 tbsp) olive oil
50 mL (1/4 cup) unsalted butter or margarine, softened
4 anchovy filets, mashed or 10 mL (2 tsp) anchovy paste
1 mL (1/4 tsp) grated lemon zest
10 mL (2 tsp) lemon juice
0.5 mL (1/8 tsp) cayenne
0.5 mL (1/8 tsp) salt
For the Swordfish: In a shallow bowl, sprinkle swordfish with salt and rosemary and rub into fish. Sprinkle with oil and turn fish to coat. The fish can be refrigerated, covered, up to 4 hours before grilling.
For the Anchovy Butter: In a small bowl or in an electric mixer, combine butter, anchovies, lemon zest and juice, cayenne, and salt. Transfer to a small ramekin and refrigerate, covered, until ready to serve.
Preheat the grill or broiler. Generously oil the grill or broiler rack to prevent fish from sticking. Grill over moderately hot coals 20 cm (8 inches) from the heat until just cooked through, 2-3 minutes on each side. Or broil 15 cm (6 inches) from the heat of a preheated broiler. Remove with a well-oiled metal spatula and top hot fish with a spoonful of chilled butter.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:341