Pan Roasted Swordfish with Mixed Peppercorn Butter
Ingredients
- 4 Swordfish Steaks
- ¼ cup butter room temperature
- 2 tsp fresh parsley chopped
- 1 clove garlic minced
- ½ tsp ground mixed peppercorns (plus more for sprinkling)
- ½ tsp lemon peel grated, packed
- 1 tbsp olive oil
- salt to taste
Instructions
- Preheat oven to 400℉.
- Mash butter, parsley, garlic, ½ tsp ground mixed peppercorns, and lemon peel in a small bowl. Season to taste with salt.
- Heat oil in a heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground peppercorns. Add fish to skillet.
- Cook until browned, about 3 minutes. Turn fish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer fish to plates.
- Add seasoned butter to the same skillet. Cook over medium-high heat, scraping browned bits, until melted & bubbling. Pour butter sauce over fish and serve.