Some of our favorites at The Fish House
Pan-Roasted Swordfish Steaks
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)
Recipe By: Epicurious
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.