Pan roasted sword steaks with mixed peppercorn butter recipe

Pan-Roasted Sword Steaks With Mixed-Peppercorn Butter Recipe

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Recipe intro

This recipe for pan roasted sword steaks with mixed peppercorn butter is a delicious and flavorful way to enjoy a succulent cut of swordfish. The steaks are seared to perfection in a hot skillet, creating a beautiful crust while keeping the inside tender and juicy. The mixed peppercorn butter adds a burst of aromatic flavors, enhancing the natural taste of the fish. With just a few simple ingredients, this dish is easy to prepare and perfect for a special dinner or entertaining guests.

Keywords: sword steaks, pan roasted, mixed peppercorn butter, flavorful, succulent

Pan roasted sword steaks with mixed peppercorn butter recipe details

Pan roasted sword steaks with mixed peppercorn butter recipe, recipe Rating: 4.8
Number of votes:134Ingredients
1. Swordfish fillets (4 about 6 ounce)
2. olive oil (1tbsp)
3. ground mixed peppercorns (2tsp + more for sprinkling)
4. minced garlic clove (1)
5. chopped fresh parsley (2tsp)
6. grated lemon peel (1/2tsp)
7. butter at room temperature (1/4c about 1/2stick)

Method of preparation
1. First heat the oven to 400 degrees F. Take a bowl of small size, add parsley, ground mixed peppercorns (1/2tsp), garlic, butter and lemon peel in it. Mix all the ingredients and then season the mixture with salt.

2. Take a large and heavy frying pan, place it over medium high heat and then heat oil in it. Dust ground mixed peppercorns and salt over the fish and then place it in the frying pan.

3. Cook the fish for about 3 minutes until it gets brown. Then place the fish in oven and roast it for about 10 minutes until it gets cooked.

4. When the fish gets cooked then takes it out from oven and places it in a serving plate. Add butter in the same frying pan and scrapping up the browned bits and then cook butter in it over medium high heat until it gets melted.

5. Then take off the pan from heat and pour melted butter over the swordfish in the serving plate and then serve it hot.

Number of servings – 4