Swordfish Steaks with Peppercorn Butter Sauce

 

I found this recipe in Bon Appetit dated September 2005, I
t 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 am always nervous about making swordfish, it can be
dry and heavy - however this recipe produces a moist flakey
fish.

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

Directions
Place 2 tablespoons butter in a bowl to come to room temperature
Mash 2 tablespoons butter, 3 teaspoons chopped parsley, 1 clove finely minced garlic, 1/2 teaspoon ground peppercorns and 1 teaspoon grated lemon peel  in a small bowl. Season to taste with salt.
Wash the fish and pat dry with paper towels.
Heat 1 tablespoon olive oil in an ovenproof heavy skillet over medium high heat. Sprinkle swordfish with salt and ground peppercorns. Add swordfish to skillet. Cook until browned on one side approximately 3 minutes. Turn swordfish over and transfer the fish to the oven, cook for a further 10 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