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Barkyard Swordfish Pember




Source of Recipe


Buddy Cookbook


List of Ingredients




4 swordfish fillets (about 1-1/2 pounds total)
4 tablespoons unsalted butter, softened
2 tablespoons lemon juice
1 tablespoon anchovy paste
Salt, to taste
Black pepper, to taste
4 lemon wedges

Preheat the grill. With a small, sharp knife, cut off any skin that might have been left along one side of each swordfish fillet.

Meanwhile, in a small bowl, use a fork to mash together the butter, lemon juice and anchovy paste until smooth. Set aside.

Carefully oil the grill rack. Season the swordfish fillets generously with salt and pepper. Place them on the grill and cook, turning them once halfway through, until the fish is cooked through and flaky, 10 to 12 minutes total.

Transfer the swordfish fillets to individual serving plates and top each one with a dollop of the anchovy butter. Garnish with lemon wedges.

Yields 4 servings.



Recipe