Mexican Broiled Swordfish
2 tbsp. butter or margarine
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
chopped anchovies. Continue broiling until second side is lightly browned
checking for change in translucency (about 4 more minutes). Serve fish
immediately. Makes 4 servings.