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Roasted Swordfish Fillets with Peppercorn Medley

a close up of a plate of food with a slice of pizza

Ingredients 

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)

Preparation 

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.