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Swordfish Steaks with Mixed Peppercorn Butter

Swordfish Steaks with Mixed Peppercorn Butter
Recipe Date:
February 8, 2019
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 1/4 cup (1/2 stick) butter, room temperature
  • 2 tsps chopped fresh parsley
  • 1 garlic clove, minced
  • 1/2 tsp ground mixed peppercorns, plus more for sprinkling
  • 1/2 tsp grated lemon peel
  • 1 tbsp olive oil
  • 4 1-inch-thick swordfish fillets (about 6 ounces each)
Directions

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.

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.

Serve with rosemary roasted potatoes or your favorite side dish and Dutton-Goldfield Emerald Ridge Pinot Noir.