Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

To save time, buy a peppercorn medley packaged in a pepper grinder
(available in the spice section of the supermarket).

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) 

Directions
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.  Makes 4 servings.

Source: Bon Appétit, Photo: Tina Rupp