Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

Ingredients for Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

• 60g (1/2 stick) butter, room temperature

• 2 teaspoons chopped fresh parsley

• 1 garlic clove, minced

• 1/2 teaspoons ground mixed peppercorns, plus more for sprinkling

• 1/2 teaspoons (packed) grated lemon peel

• 1 tablespoon olive oil

• 4 1-inch-thick swordfish fillets (about 170g each)

How to make Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

Preheat oven to 204°C. Mash butter, parsley, garlic, 1/2 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.