Swordfish is one of those fish that you almost always find on a restaurant’s menu, but never seems to be the kind of fish you make at home. Six ingredients can change all that.
Popular fish recipes often include tilapia, cod, tuna, or salmon. It’s becoming harder and harder to find recipes specific to swordfish unless you search for them. Then once you’ve found the perfect recipe, finding the swordfish in order to make it can be even harder. But it turns out swordfish steaks can usually be found at your local fish market and they’re not too pricey. So, the next time you’re craving fish, but you’re tired of tuna and salmon, pick up a couple swordfish steaks. This recipe and some rice pilaf will make you feel like you’re dining at a four-star restaurant.
Swordfish Steaks with Mixed-Peppercorn Butter Sauce
- 1/4 cup of butter
- 1 Tbsp parsley, chopped
- 2 garlic cloves, chopped
- 1 tsp ground mixed-peppercorns
- 1/2 tsp grated lemon peel
- 1 Tbsp olive oil
- 2 swordfish steaks
- Preheat the oven to 400°F.
- Mash butter, parsley, garlic, 1/2 tsp ground mixed-peppercorns, and lemon peel in a small bowl, put aside.
- Heat oil in an ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and rest of the ground mixed-peppercorns. Add to skillet and cook until browned, about 3 minutes.
- Turn swordfish over and trasfer skillet to oven. Roast until just cooked through, about 10 minutes.
- Transfer the swordfish to plates.
- Add the seasoned butter mixture to the same skillet and cook over medium-high heat, scraping up the browned bits, until melted.
- Pour the butter sauce over the swordfish and serve.