Broiled Swordfish Mirabeau

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