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Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

WRITTEN BY:

Eileen

SERVES:

4

NUTRITION:

Excellent source of selenium

DIFFICULTY

Easy

TIME

25 Minutes minutes

Try Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter to save time, buy a peppercorn medley packaged in a pepper grinder.

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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.

2.

Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns.

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.

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

Swordfish Steak 1kg

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)

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