Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

To save time, buy a peppercorn medley packaged in a pepper grinder (available in the spice section of the supermarket).

Serves 4

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 4 ounces each)

Directions

  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. Add swordfish to skillet. Cook until browned, about 3 minutes.
  3. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates.
  4. 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.