s PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER ***** s   



Yields: 0


Ingredients


 
Instructions
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12-6-19 and again
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11-8-19 excellent!!!!!!!!!!!!!!!!
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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.
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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

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