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Pan-Roasted Swordfish Steaks

Swordfish is one of Steve’s favorite fishes, but I had yet to find a to-go recipe for it. I’ve experimented with glazes and marinades with varied results. Most recipes recommend grilling but that’s not an option for my apartment. I tried this recipe and thought this cooking method was great – heat oil in a oven friendly skillet, sear the fish for 3 minutes, flip and stick in a 400 degree oven till done. I let my fillet go for 8 minutes. I would use this method again and again.

As for the sauce, I made parsley, garlic and lime butter to spoon on top and it was easy and flavorful.

swordfish



Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter Bon Appétit | September 2005

Yield: Makes 4 servings

Ingredients

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)

Preparation

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.

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