Lost Dishes: Balaban's - Charcoal Grilled Swordfish Steak

Balaban's: Charcoal Grilled Swordfish Steak

Herb and Adalaide Balaban opened their restaurant at 405 North Euclid on March 14, 1972. One of Balaban's favorite dishes was their charcoal grilled swordfish steak served with house made anchovy butter.


Anchovy Butter	Charcoal Grilled Swordfish

Charcoal Grilled Swordfish Steak

Source: Herb Balaban, St. Louis Magazine, 1984

Yield: 1 serving

Ingredients

6 to 8 oz swordfish steak, about 1-in thick
Lemon butter
Anchovy butter (see recipe)

Preparation

Brush swordfish steak with lemon butter on both sides. Grill over hot coals for three to four minutes on each side. Remove immediately and top with a tablespoon of Balaban's anchovy butter (see recipe).

Anchovy Butter

2 sticks sweet, unsalted butter, softened
1 2-oz tube of anchovy paste
Juice of 1 lime
Tabasco to taste

Place softened butter, anchovy paste, and lime juice in medium-sized mixing bowl, and blend thoroughly with a fork. Start with three drops of Tabasco sauce, and adjust to taste.