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Pan-Roasted Swordfish Steaks

Pan-Roasted Swordfish Steaks

  • Yield: 4 servings
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  • 1/4 cup Butter, room temperature
  • 2 tsp Parsley, chopped
  • 1 Clove garlic, minced
  • 1/2 tsp ground mixed pepper, plus more for topping
  • 1/2 tsp (packed) Grated lemon peel
  • 1 tbsp Olive oil
  • 4 1-inch-thick swordfish fillets (about 6 ounces each)


  1. Preheat oven to 400°F.
  2. Mash softened butter with parsley, garlic, 1/2 tsp ground pepper and lemon peel in small bowl. Season with salt to taste.
  3. Heat oil over medium-high heat in an ovenproof skillet. Season swordfish with salt and ground pepper.
  4. Add swordfish to the hot skillet and cook until browned, about 3 minutes.
  5. Flip the swordfish over and transfer to the hot oven. Roast until just cooked through, about 10 minutes. Transfer swordfish to plates.
  6. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour sauce over swordfish and serve.


Recipe adapted from