Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter recipe

I caught this swordfish recipe on Epicurious a few days ago. I am a big fan of swordfish and absolutely loved this simple yet very intriguing combination of the fish with the mixed peppercorn butter. This would also work great grilled, too!  Either way it’s delicious and easy. Enjoy.

Yield: Makes 4 servings

Active Time: 15 minutes

Total Time: 25 minutes


  • 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)


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.