Grilled Opah with Olives
Ingredients
- 1 tablespoon unsalted butter
- Extra-virgin olive oil
- 1 anchovy fillet, chopped
- 1/4 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
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