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Swordfish steaks, broiled Mexican-style with garlic-butter baste and a sprinkling of dry mustard and chopped anchovies, are sure to rouse cries of "ole"!
2 tbsp. butter or margerine
2 tbsp. lemon juice
1 clove garlic, minced or pressed
4 swordfish steaks (each about 3/4-inch thick)
1 tsp. dry mustard
6 flat anchovy fillets, drained and chopped
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.
Remove broiler pan from broiler and grease well. Arrange fish on pan in single layer; baste well with garlic-butter mixture and broil about 4 inches from heat until lightly browned ( about 4 minutes). Turn fish and sprinkle evenly with mustard and choppe d anchovies. Continue broiling until second side is lightly browned checking for change in translucency (about 4 more minutes). Serve fish immediately. Makes 4 servings.
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