Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

By SJ0414

Ingredients

• 1/4 cup (1/2 stick) butter, room temperature
• 2 tsp. chopped fresh parsley
• 1 garlic clove, minced
• 1/2 tsp. ground mixed peppercorns, plus more for sprinkling
• 1/2 tsp. (packed) grated lemon peel
• 1 Tbsp. olive oil
• 4 (1-inch-thick) swordfish fillets - about 6 ounces each

Preparation

Step 1

1. Preheat oven to 400 degrees F. Mash butter, parsley, garlic, 1/2 tsp. ground mixed peppercorns and lemon peel in small bowl. Season to taste with salt.

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 sword fish 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.