Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter recipe | Epicurious.com

Name: Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter recipe | Epicurious.com
Cook time: 25 min
Total time: 25 min
Ingredients: 1/4 cup (1/2 stick) butter, room temperature; 2 teaspoons chopped fresh parsley; 1 garlic clove, minced; 1/2 teaspoon ground mixed peppercorns, plus more for sprinkling; 1/2 teaspoon (packed) grated lemon peel; 1 tablespoon olive oil; 4 1-inch-thick swordfish fillets (about 6 ounces each)

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Cook Time: 25

Total: 25

Servings: 4

american roast low/no sugar

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter recipe | Epicurious.com

Ingredients

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1/4 cup (1/2 stick) butter, room temperature2 teaspoons chopped fresh parsley1 garlic clove, minced1/2 teaspoon ground mixed peppercorns, plus more for sprinkling1/2 teaspoon (packed) grated lemon peel1 tablespoon olive oil4 1-inch-thick swordfish fillets (about 6 ounces each)

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Instructions

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Step 1

Preparation 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.

Step 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.