Try Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter to save time, buy a peppercorn medley packaged in a pepper grinder.
Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter
WRITTEN BY:
Eileen
SERVES:
4
NUTRITION:
Excellent source of selenium
DIFFICULTY
Easy
TIME
25 Minutes minutes
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Method
1.
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.
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2.
Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns.
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3.
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.
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4.
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.
Shopping List
Ingredients
1.
1/4 cup (1/2 stick) butter, room temperature
2.
2 teaspoons chopped fresh parsley
3.
1 garlic clove, minced
4.
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
5.
1/2 teaspoon (packed) grated lemon peel
6.
1 tablespoon olive oil
7.
4 1-inch-thick swordfish fillets (about 6 ounces each)
