Broiled Swordfish, Sinaloa

• 2 tablespoons butter (or margarine)
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 4 swordfish steaks (each about 3/4 inch thick)
• 1 teaspoon dry mustard
• 6 flat anchovy fillets, drained and chopped

1. Turn on broiler and preheat broiler pan.
2. In a small pan, heat butter together with lemon juice and garlic until butter is melted; set aside.
3. Wipe fish with damp cloth.
4. Remove broiler pan from broiler and grease well.
5. Arrange fish on pan in single layer; baste well with garlic-butter mixture and broil 4 inches from heat until lightly browned (about 4 minutes).
6. Turn fish and sprinkle evenly with dry mustard and chopped anchovies.
7. Continue broiling until second side is browned and fish flakes readily when prodded with a fork (about 4 more minutes).
8. Serve fish immediately.

butter, lemon juice, garlic, swordfish, mustard, anchovy

Taken from www.food.com/recipe/broiled-swordfish-sinaloa-383466 (may not work)