Broiled Swordfish
Serves 4

2 tablespoons butter or margarine
2 tablespoons lemon juice
1 clove garlic, minced or pressed
4 swordfish steaks (each about 3/4 inch thick)
1 teaspoon 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.

Rinse steaks under water and pat dry with paper towel.

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.

Turn fish and sprinkle evenly with mustard and chopped anchovies.

Continue broiling until second side is lightly browned and fish flakes readily when tested with a fork (about 4 more minutes).

Serve fish immediately.