Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter
Photo by Tina Rupp

Ingredients

  • 1 garlic clove
  • 4 1-inch-thick swordfish fillets (about 6 ounces each)
  • 1 tablespoon olive oil
  • ½ teaspoon ground mixed peppercorns
  • ½ teaspoon grated lemon peel
  • 2 teaspoons fresh parsley
  • 4 tablespoons butter

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...

View full recipe at Epicurious

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