Pan Roasted Swordfish with Mixed-Peppercorn Butter 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 more »