Swordfish Steaks with Peppercorn Butter

I found this recipe in Bon Appetit dated September 2005, it was also on the Epicurious site. This recipe calls for starting by sautéing the fish in an ovenproof skillet on one side and then flipping the fish and transferring the skillet to a 400 degree Fahrenheit oven to complete the cooking. I did not do this, but sautéed the fish for three minutes, and then flipped the fish and continued for another 4 minutes. The fish were different in thickness, so one was perfect, the more thicker fish needed 3 - 4 minutes more. It was very moist and I will make this again.


Ingredients
2 one inch thick swordfish fillets (about 6 ounces each)
1 tablespoon olive oil
2 tablespoons butter (1/4 stick)
2 teaspoons chopped fresh parsley
1 garlic clove minced
1/2 teaspoon ground peppercorns, plus more for sprinkling
1/2 teaspoon grated lemon peel

Directions
Mash 2 tablespoons butter, 2 teaspoons chopped parsley, 1 clove finely minced garlic, 1/2 teaspoon ground peppercorns and 1/2 teaspoon grated lemon peel  in a small bowl. Season to taste with salt.
Heat 1 tablespoon olive oil in a skillet over medium high heat. Sprinkle swordfish with salt and ground peppercorns. Add swordfish to skillet. Cook until browned on one side approximately 3-4 minutes. Turn swordfish over and continue to cook for another 3-4 minutes. Check with a knife to see if the fish is done, depending on the thickness the fish may need more time. Swordfish should be just cooked through, don’t let it overcook as it will become dry.
Remove from skillet
Add seasoned butter to the same skillet. Cook over medium high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
Garnish with a sprig of parsley