Roll the steaks in olive oil and broil seven minutes on each side. Season with salt and freshly-ground pepper while the fish is cooking. Mix butter and anchovy paste and spread on the hot steaks as they come from the broiler. Serve with a slice of lemon which has an anchovy fillet and an olive toothpicked into. Also for: Any thick, firm-fleshed fish such as King, cobia, grouper. Suggestions: SUBST paste made from smoked mullet or smoked mackerel. Recipe date: 11/29/87
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 622 (65%)|
|Amt Per Serving||% DV|
|Total Fat 69.1g||92 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 30.6g|
|Polyunsanturated Fat 10g|
|Cholesterol 285.4mg||88 %|
|Sodium 1401.1mg||48 %|
|Potassium 1596.4mg||42 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 6.5g|
|Protein 77.7g||111 %|
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Calories per serving: 960
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