Fish House Recipes, 1940s

Broiled Swordfish, Shrimp Butter

Cut a nice swordfish steak, weighing ten to twelve ounces, and about one inch thick. Season liberally, salt and pepper. Rub fish with melted fat or oil. Beginning, fish should be kept close to the fire to sear its surface as quickly as possible.

Gradually lower rack because it is necessary to turn fish while cooking. Finish broiling over brisk fire about ten minutes to a rich golden color. To insure thorough cooking without burning swordfish can be finished off in hot oven. When done, dress it on a hot platter or plate, pour over two tablespoonfuls of shrimp butter, garnish with parsley branches and pieces of lemon.

For convenience in turning swordfish without breaking a double gridiron is recommended, also oiled white paper to envelop fish with the ends twisted together can be used.

Related Page
The Swordfish Species

Return to Boston Recipes Page