gltsoi (gltsoi) wrote,

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.


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

Yield: Makes 4 servings


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.
Tags: entrees, recipe, seafood
  • Post a new comment


    default userpic

    Your reply will be screened

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.