Swordfish - Cooked Inside

Swordfish is great on the grill, but right now it’s way too cold to grill outside. This recipe is delicious, I found in Bon Appetit, but combined the recipe with mine, marinading the fish first. I worried that it could be dry.
Try serving with freekeh (a highly nutritious grain made from fire-roasted green wheat. The grains are harvested while still young, therefore freekeh contains more protein, vitamins and minerals than the same mature grain and has up to four time the fiber of brown rice. It is an excellent alternative to pasta rice or potatoes.) The definition for freekeh is in Chef Kamal Al-Faqih’s cook book.


Ingredients
2 Swordfish filets 1 inch thick
1 tablespoon olive oil
1/2 teaspoon grated lemon peel
1/2 teaspoon ground mixed peppercorns plus a little extra for sprinkling.
1 garlic clove minced
2 teaspoons fresh parsley
1/2 stick butter, room temperature.

Marinade in
4 cloves garlic
1/3 cup white wine
1/4 cup lemon juice
2 tablespoon soy sauce
2 tablespoons olive oil
Mix all the above together and place the fish in the marinade for at least an hour in the refrigerator.

Directions
Preheat oven to 400 degrees Fahrenheit.
Mash butter, parsley, garlic, ground peppercorns and lemon peel in a small bowl.
Heat 1 tablespoon olive oil in a cast iron ovenproof skillet over medium high heat. Sprinkle fish with salt and ground peppercorns. Add fish to the skillet and cook until browned, about 3 minutes.
Turn swordfish over and transfer skillet to oven. Roast until just cooked through, about 10 minutes. Transfer swordfish to a platter. 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.