Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

Name: Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter
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)

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter was pinched from <a href="http://www.epicurious.com/recipes/food/views/Pan-Roasted-Swordfish-Steaks-with-Mixed-Peppercorn-Butter-232695" target="_blank">www.epicurious.com.</a>

"To save time, buy a peppercorn medley packaged in a pepper grinder (available in the spice section of the supermarket)...."

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)

Go To Recipe

review

►