Serves 4

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)

Directions

• 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.

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Pan Roasted Swordfish w Peppercorn Butter