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)
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.
Garlicky Snap Peas:
1 lb. snap peas
3 garlic cloves, thinly sliced
1 teaspoon chili flakes
2 tablespoons butter
kosher salt and freshly ground pepper to taste
*We love eating swordfish steaks it’s like eating steaks but without the heaviness of a real steak and half the fat. It’s our less than guilty pleasure. Adding the Garlicky Snap Peas from our CSA basket…it was one whole meal. enJOY!!!