Pan Roasted Swordfish with Mixed Peppercorn Butter

The pan is mightier than the sword(fish).

With this exotic fish available this week, it’s time to try these pan roasted swordfish steaks with mixed peppercorn butter.

  • Prep: 10 Mins
  • Cook: 15 Mins
  • Portions: 4

Ingredients You'll Need

  • 4 thick swordfish fillets (about 6 oz. each)
  • 1/4 cup butter, room temperature
  • 1 tsp. chopped parsley
  • 1 garlic clove, minced
  • 1/2 tsp. ground mixed peppercorns, plus more for garnishing
  • 1/2 tsp. grated lemon zest
  • 1 tbsp. olive oil


  1. Preheat oven to 400F
  2. In a mixing bowl, mix butter, parsley, garlic, 1/2 tsp. peppercorns, and lemon peel
  3. Season with salt to taste
  4. Heat oil in a ovenproof skillet over medium-high heat
  5. Season swordfish with salt and ground peppercorns
  6. Add swordfish to skillet and cook until browned (about 3 minutes)
  7. Turn swordfish over and transfer to oven
  8. Roast until just cooked through (about 10 minutes)
  9. Remove swordfish from skillet and add seasoned butter
  10. Cook over medium-high heat, scraping up browned bits, until melted & bubbly
  11. Pour butter over swordfish & serve

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