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Pan-Roasted Swordfish with Garlic Peppercorn Butter

Source: Epicurious

Ingredients

  • 1/4 cup (1/2 stick) butter, room temperature
  • 2 teaspoons chopped fresh parsley
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground peppercorns of your choice, plus more for sprinkling (I used a mix of black peppercorns and Szechuan peppercorns)
  • 1/2 teaspoon (packed) grated lemon peel
  • 1 tablespoon olive oil
  • 4 1-inch thick swordfish fillets (about 6 ounces each)

Instructions

  1. Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground peppercorns, and lemon peel together in small bowl.

  2. Heat oil in a heavy large ovenproof skillet (I used a cast-iron skillet) over medium-high heat. Sprinkle swordfish with salt and ground peppercorns on both sides.

  3. Add swordfish to skillet. Cook until browned, about 3 minutes. Flip swordfish over and transfer to oven. Roast until just cooked through and fish flakes easily, about 10 minutes longer.

  4. Transfer swordfish to plates and add butter mixture to same skillet. Cook over medium-high heat, scraping up browned bits, until mixture is melted and bubbling. Pour butter sauce over swordfish and serve.