Description

Swordfish Steaks With Peppercorn Butter features succulent, thick swordfish steaks seared to a golden crust and topped with a rich, creamy butter sauce infused with cracked black peppercorns, garlic, and a bright splash of lemon juice. This quick, protein-packed seafood dish offers a perfect balance of heat and richness, ideal for an elegant dinner that’s ready in under 30 minutes.

Ingredients

Scale

Swordfish Steaks

4 thick fresh swordfish steaks (about 6 oz each)
Salt, to taste
Freshly cracked black peppercorns, to taste
2 tablespoons olive oil

Peppercorn Butter Sauce

4 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 tablespoon cracked black peppercorns
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped

Instructions

Prep Your Swordfish: Pat swordfish steaks dry with paper towels to remove excess moisture. Lightly brush both sides with olive oil, then season generously with salt and cracked black peppercorns to ensure a flavorful crust.
Sear the Swordfish: Heat a heavy skillet over medium-high heat until hot but not smoking. Place the swordfish steaks in the pan and cook undisturbed for 3 to 4 minutes per side, depending on thickness, until a golden crust forms and the fish is opaque but still moist inside.
Make the Peppercorn Butter: While the fish cooks, melt butter gently in a small saucepan over low heat. Add finely chopped garlic and freshly cracked black peppercorns, stirring to combine. Let infuse for 1 to 2 minutes, then stir in fresh lemon juice to brighten the sauce.
Plate and Pour: Remove swordfish steaks from the pan and let them rest for a minute. Spoon generous amounts of the peppercorn butter over each steak, allowing it to melt and coat the fish beautifully. Garnish with chopped fresh parsley before serving.

Notes

Choose Fresh Fish: Fresh swordfish steaks ensure the best flavor and firm texture.
Don’t Overcook: Aim for an internal temperature around 130°F to keep the fish moist and tender.
Use Fresh Peppercorns: Cracking whole peppercorns releases more aroma and flavor than pre-ground pepper.
Rest the Fish: Let the steaks rest briefly after cooking for juices to redistribute.
Butter Temperature: Melt butter gently to avoid burning garlic or peppercorns and to properly infuse flavors.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Searing
Cuisine: American

Nutrition

Serving Size: 1 swordfish steak with sauce
Calories: 350
Sugar: 0.5g
Sodium: 300mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 35g
Cholesterol: 90mg

Keywords: swordfish, seafood, peppercorn butter, pan-seared fish, quick dinner, gluten free, high protein, omega-3