Broiled or Grilled Swordfish or Shark

Preheat the broiler and pan. Wipe steaks; salt, pepper, and dust them with flour, shaking off the excess. Mash lemon juice into softened butter, mix and spread generously over the steaks. Let it settle a few minutes, then turn the steaks over and butter the other side. Sprinkle with paprika and place steaks on the hot greased broiler pan under broiler, about 4 inches from the heat, or on the greased grill to barbecue 4 to 6 inches above medium-hot coals. Baste during cooking.

Delicious complements for swordfish and/or shark served hot are Hollandaise sauce, anchovy butter, or tomato sweet-sour sauce. Cold broiled swordfish and/or shark is excellent with parsley dressing or tartar sauce.