Pan Seared Swordfish with Peppercorn & Lemon Butter

Pan Seared Swordfish with Peppercorn & Lemon Butter

Pan Seared Swordfish with Peppercorn & Lemon Butter

Get ready to make waves with this butter-basted swordfish steak! Infused with the bold flavors of Madagascar Black Peppercorns and a zesty lemon kick, this dish is a catch worthy of a seafood lover’s dreams. Serve it with a smile and a lemon wedge, and watch your dinner guests swim right into flavor paradise

 

I N G R E D I E N T S :

 

I N S T R U C T I O N S :

  • Directions: Allow the fish to sit out at room temperature for at least 25 minutes before cooking.
  • Preheat oven to 400°F.
  • In a small bowl, mix together the butter, parsley, garlic, ground peppercorns and lemon zest. Set aside.
  • Heat Black Peppercorn Olive Oil in a cast iron or heavy-bottomed, oven-proof skillet over medium-high heat. Lightly season the swordfish with salt then add to the hot skillet. Sear on one side for 3 minutes then flip and immediately place in the oven (careful of the hot handle). Roast for about 7 to 9 minutes or until cooked through (internal temp should be at least 130-135°F).
  • Transfer swordfish to individual serving plates and set aside. To the same skillet, add the butter mixture. Scrape up any brown bits from the bottom of the skillet as the butter melts (add low heat if necessary, but pan should still be hot).
  • To serve, drizzle the butter over the swordfish and serve immediately. Offer a lemon wedge on the side.
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