1 tablespoon unsalted butter 

Extra-virgin olive oil 

1 anchovy fillet, chopped 

¼ teaspoon crushed red pepper 

1 tablespoon Italian pine nuts 

4 teaspoons chopped capers 

2 Picholine olives, pitted and finely chopped 

1 tablespoon freshly squeezed lemon juice 

Salt 

Four 6-ounce opah steaks (or swordfish steaks), cut 1 inch thick

 

In a saucepan, melt the butter in 1 tablespoon of olive oil. Cook over moderate heat until the butter browns slightly and smells nutty, 2 minutes. Add the anchovy, crushed red pepper, pine nuts, capers, olives and lemon juice and cook for 1 minute. Season with salt and remove from the heat.

 

Rub the opah with oil and season with salt. Grill over high heat until just cooked through, 1½ minutes per side. Slice each steak into 4 pieces. Spoon the topping over the fish and serve.

Serves 4

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Original recipe