Pan-Roasted Swordfish Steaks With Mixed-Peppercorn Butter
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
35
Spice
45
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Parsley (chopped fresh)1 tbsp
Olive OilDirections:
1
Preheat oven to 400°F
2
Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl
3
Season to taste with salt
4
Heat oil in heavy large ovenproof skillet over medium-high heat
5
Sprinkle swordfish with salt and ground mixed peppercorns
6
Add swordfish to skillet
7
Cook until browned, about 3 minutes
8
Turn swordfish over and transfer to oven
9
Roast until just cooked through, about 10 minutes longer
10
Transfer swordfish to plates
11
Add seasoned butter to same skillet
12
Cook over medium-high heat, scraping up browned bits, until melted and bubbling
13
Pour butter sauce over swordfish and serve
14
Preheat oven to 400°F
15
Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl
16
Season to taste with salt
17
Heat oil in heavy large ovenproof skillet over medium-high heat
18
Sprinkle swordfish with salt and ground mixed peppercorns
19
Add swordfish to skillet
20
Cook until browned, about 3 minutes
21
Turn swordfish over and transfer to oven
22
Roast until just cooked through, about 10 minutes longer
23
Transfer swordfish to plates
24
Add seasoned butter to same skillet
25
Cook over medium-high heat, scraping up browned bits, until melted and bubbling
26
Pour butter sauce over swordfish and serve