Why? This fish is the perfect choice to serve to folks who aren’t sure if they like fish. Swordfish has a meaty, steak-like texture and a mild flavor, easy enough to enjoy without questioning, “Hey, does it smell fishy in here??”
Serve With: The flavored butter adds a nice richness to the fish, so keep your side dishes simple and colorful. Maybe rice pilaf and sautéed tomatoes, or mashed sweet potatoes and green beans.
The recipe fromBon Appétit/Epicurious calls for multi-color peppercorns, no doubt delicious. I only had black ones on hand and that turned out just fine. Based on comments from the original recipe, I used only half as much butter as called for but full quantities for everything else. We like bold flavors but if you don't, feel free to modify the recipe to suit your taste.
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Recipe source: Bon Appétit September 2005 via Epicurious
Yield: 4 servings
- 1/4 cup (1/2 stick) butter, room temperature (or less)
- 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.