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Pan-Roasted Swordfish Steaks With Mixed-Peppercorn Butter

To save time when making this swordfish recipe, buy a peppercorn medley (sometimes packaged in a pepper grinder, available in the spice section of the supermarket).


Ingredients Makes 4 servings ¼ cup (½ stick) butter, room temperature 2 teaspoons chopped fresh parsley 1 garlic clove, minced ½ teaspoon ground mixed peppercorns, plus more for sprinkling ½ teaspoon (packed) grated lemon peel 1 tablespoon olive oil 4 1-inch-thick swordfish fillets (about 6 ounces each)

  1. Step 1 Preheat oven to 400°F. Mash butter, parsley, garlic, ½ 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.

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