Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter
Succulent swordfish steaks pan-roasted to perfection and topped with a rich compound butter flavored with mixed peppercorns, fresh parsley, garlic, and lemon zest. This elegant seafood dish combines the meaty texture of swordfish with a luxurious, aromatic butter sauce.
Ingredients
- •¼ cup butter
- •2 teaspoons fresh parsley
- •1 clove garlic
- •½ teaspoon ground mixed peppercorns
- •½ teaspoon lemon peel
- •1 tablespoon olive oil
- •4 fillets swordfish
Cooking Instructions
- 1.
Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
5 min
- 2.
Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
15 min
