s PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER ***** s |
Ingredients
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Instructions *** 12-6-19 and again *** 11-8-19 excellent!!!!!!!!!!!!!!!! *** BON APPÉTIT SEPTEMBER 2005 4/4 fork user rating REVIEWS (123) 98% To save time, buy a peppercorn medley packaged in a pepper grinder (available in the spice section of the supermarket). YIELDMakes 4 servingsTOTAL TIME25 minutes 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) PREPARATION 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. A NUTRITIONAL INFO Calories379Carbohydrates1 g(0%)Fat26 g(40%)Protein34 g(67%)Saturated Fat10 g(52%)Sodium140 mg(6%)Polyunsaturated Fat3 gFiber0 g(1%)Monounsaturated Fat11 gCholesterol143 mg(48%) per serving (4 servings)Powered by Edamam This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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