Pan Roasted Swordfish

with Mixed Peppercorns Butter

Yield: 4

Ingredients:

1/4 cup (1/2 stick) unsalted butter, room temperature

2 teaspoons chopped fresh parsley (flat leaf)

1 garlic clove, minced

1/2 teaspoon ground mixed peppercorns, plus more for sprinkling

(see chefs note below)

1/2 teaspoon grated lemon peel

1 tablespoon olive oil

4 1-inch-thick swordfish steaks (about 6 ounces each)

Method:

- Preheat oven to 400 degrees F.

-In a small bowl; Mash butter with parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel. Season to taste with Sea salt.

-Heat oil in heavy large ovenproof skillet over medium heat. Sprinkle swordfish with salt or sea salt and a good sprinkle of the mixed ground peppercorns.

-Place the swordfish in the preheated pan and cook until browned, about 3 minutes. Turn the swordfish over and transfer the pan to the middle rack of the preheated oven.

-Roast for about 10 minutes, until cooked through.

-Transfer the swordfish to plates

-Add the seasoned butter to the pan and cook over medium-high heat, scraping up browned bits, and the prepared butter is melted and bubbling.

-Divide the butter sauce over the swordfish and serve.

Chef's Note: If you don't have a variety of peppercorns, and to save time you buy a peppercorn medley packaged in a pepper grinder at the spice section of a good supermarket.

Enjoy Chef Ed