Broiled Swordfish, Sinaloa |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 8 |
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Swordfish steaks, broiled Mexican- style with a garlic-butter baste and a sprinkling of dry mustard and chopped anchovies, are sure to rouse cries of Ole! Taken from Sunset Seafood Cookbook. Ingredients:
2 tablespoons butter (or margarine) |
2 tablespoons lemon juice |
1 garlic clove, minced |
4 swordfish steaks (each about 3/4 inch thick) |
1 teaspoon dry mustard |
6 flat anchovy fillets, drained and chopped |
Directions:
1. Turn on broiler and preheat broiler pan. In a small pan, heat butter together with lemon juice and garlic until butter is melted; set aside. Wipe fish with damp cloth.
2. Remove broiler pan from broiler and grease well. Arrange fish on pan in single layer; baste well with garlic-butter mixture and broil 4 inches from heat until lightly browned (about 4 minutes). Turn fish and sprinkle evenly with dry mustard and chopped anchovies. Continue broiling until second side is browned and fish flakes readily when prodded with a fork (about 4 more minutes). Serve fish immediately.
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