Swordfish with Pesto Butter and Pink Peppercorns

By miss5elements

Menu:
Garlic Bread
Grilled Mixed Vegetables
Haagen-Dazs [Frozen Yogurt]


Game plan:
Make the swordfish recipe. Slide the garlic bread into the oven & heat until hot & crusty. Serve the vegetables @ room temperature. Finish up w/bowls of [frozen yogurt], maybe drizzled w/your favorite chocolate sauce or sprinkled w/berries. Enjoy!

Ingredients

• 4 T good-quality unsalted butter, softened
• 3 T Ciolo pesto
• 4 (8oz) swordfish steaks, skin & any dark red spots cut off
• 1 T EVOO
• 1.5 t pink peppercorns
• 1/2 t salt

Preparation

Step 1

Heat broiler or prepare a gas or charcoal grill for high heat cooking. In a small bowl, mash & stir butter & pesto together until mixed. Scrape mixture onto a 6" square of wax paper or double-thick plastic wrap. Roll the paper over to enclose butter, twist the ends to make a small sausage, & gently roll across the table to make a smooth cylinder ~1" in diameter. Refrigerate.

Drizzle both sides of steaks w/oil. Place peppercorns on a cutting board & crush w/a rolling pin or the back of a small heavy saucepan. SPrinkle half on steaks along w/the salt. Grill or broil steaks, turning once, until lightly browned on the outside & just opaque in the center, 7-9 min. Have ready four 1/2" thick slices of pesto butter (you'll have butter left over). Transfer steaks to serving plates & top each w/a butter slice, sprinkle w/remaining pink pepper, & serve. (Leftover butter will keep refrigerated for 2 wks...)