It is perfect grilling weather, but alas, this fish dish is an inside recipe. We do a lot of grilling when the weather is nice and sometimes, even when it is not! Especially if what we are cooking is fish or seafood. We prefer not to have any lingering fishy smells in the house. But there was really no way to adapt this swordfish recipe to be completely prepared out-of-doors. Fortunately, cooking this recipe did not leave a fishy smell behind. That’s a good thing because this keeper of a recipe was quick & easy to make and really delicious!

Swordfish is a naturally oily fish that has a hearty, yet sweet flavor. It is nutrient dense, containing protein, two types of heart-healthy omega-3 fats, potassium, and vitamin D. It fits in with our summer evening plans of less time on meal prep and more time getting outside. Even when we have to do the cooking inside!

Swordfish with Peppercorn Butter.

Ingredients:

• 1/4 cup butter, room temperature
• 2 teaspoons chopped fresh parsley
• 1 garlic clove, minced
• salt & 1/2 teaspoon ground mixed peppercorns & some for sprinkling
• 1/2 teaspoon grated lemon peel
• 1 tablespoon olive oil
• 4 1-inch-thick swordfish steaks  (about 6 ounces each)

Preparation:

Preheat the oven to 400°F. Mash together the butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in a small bowl. Season it to taste with salt. Set it aside.

Combine the ingredients for the flavored butter.

Heat the oil in a large, heavy, ovenproof skillet over medium-high heat. Sprinkle the steaks with salt and ground mixed peppercorns. Add the swordfish to the skillet. Cook it until it is browned, about 3 minutes, on one side only.

Cook the swordfish.

Turn the steaks over and transfer the skillet to the oven. Roast it until it is just cooked through, about 10 minutes longer. Transfer the swordfish to plates.

Remove the fish from the pan after roasting it.

Add the seasoned butter to the hot skillet.

Make the butter sauce.

Cook it over medium-high heat, scraping up the browned bits, until the butter is melted and bubbling.

Scrape the bits of fish off the pan while making the butter sauce.

Pour the butter sauce over the swordfish and serve.

Wonderfully delicious fish!

Heart-healthy, protein packed, & delicious!  ~Linda

Swordfish with Mixed Peppercorn Butter  (adapted from bonappetit.com) Serves 4 Time Required: 25 minutes

Ingredients:

• 1/4 cup butter, room temperature
• 2 teaspoons chopped fresh parsley
• 1 garlic clove, minced
• salt, to taste
• 1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
• 1/2 teaspoon grated lemon peel
• 1 tablespoon olive oil
• 4 1-inch-thick swordfish steaks (about 6 ounces each)

Preparation:

Preheat the oven to 400°F. Mash together the butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in a small bowl. Season it to taste with salt. Set it aside.

Heat the oil in a large, heavy, ovenproof skillet over medium-high heat. Sprinkle the steaks with salt and ground mixed peppercorns. Add the swordfish to the skillet. Cook it until it is browned, about 3 minutes, on one side only. Turn the steaks over and transfer the skillet to the oven. Roast it until it is just cooked through, about 10 minutes longer. Transfer the swordfish to plates. Add the seasoned butter to the hot skillet. Cook it over medium-high heat, scraping up the browned bits, until the butter is melted and bubbling. Pour the butter sauce over the swordfish and serve.