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Epicurious
Bon Appétit

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

By The Bon Appétit Test KitchenPhotography by Tina Rupp
Image may contain Food Pork and Pizza

Recipe information

  • Yield

    4 Servings

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 6 ounces each)

Preparation

  1. Step 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.

    Step 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. 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.

TagsSwordfishFishSeafoodMainNut FreeGluten FreeKetoRoastdinnerBon Appétit
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