Roasted Swordfish Fillets with Peppercorn Medley
2 teaspoons fresh parsley, chopped
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, add some extra for sprinkling around
1/2 teaspoon lemon peel – grated
1 tablespoon extra-virgin olive oil
4 1-inch-thick swordfish fillets (about 6 -8 ounces each)
1.Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
2.Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns and then add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer the swordfish, plate and serve.