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Swordfish Steaks With Peppercorn Butter
This fast and flavorful swordfish steak dinner comes together in less than 30 minutes. Learn how to cook swordfish in the oven with this simple method.
👥 4 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 15 min👤 The Epicurious Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●skillet
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 400°. Mix 4 Tbsp. unsalted butter, room temperature, 2 tsp. finely chopped parsley, ½ tsp. finely grated lemon zest, ½ tsp. freshly ground mixed pepper, and 1 garlic clove, finely chopped, in a small bowl to combine. Season with kosher salt; set aside.
. unsalted butter, room temperature4 Tbsp. finely chopped parsley2 tspKosher salt
2
Heat 1 Tbsp. extra-virgin olive oil in a large heavy ovenproof skillet over medium-high. Season four 6-oz. swordfish fillets (1" thick) with salt and mixed pepper. Cook swordfish until browned underneath, about ⏱️ 3 minutes. Turn fillets over and transfer skillet to oven. Roast until swordfish is just cooked through, 8–⏱️ 10 minutes. Transfer to plates.
. extra-virgin olive oil1 Tbsp6-oz. swordfish fillets (1" thick)4
3
Set skillet over medium-high heat and add reserved butter mixture. Cook, scraping up any browned bits stuck to the bottom of pan with a wooden spoon, until melted and bubbling. Immediately pour butter sauce over swordfish. Editor’s note: This swordfish steak recipe was first printed in August 2005 as “Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter.” Head this way for more of our best fish recipes →
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