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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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1st Keep
 Debra
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