Doreens asian inspired swordfish steaks –Looking for a dish that’s sure to impress? Look no further than this delightful recipe for Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter. Perfect for a special dinner or a weekend treat, this dish offers a combination of savory flavors that’s simply irresistible. Let’s dive into how to create this culinary masterpiece!
Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter
Get ready to tantalize your taste buds with this stunning seafood dish. The swordfish is cooked to perfection, and the mixed-peppercorn butter adds a rich, zesty finish that elevates the entire meal.
Ingredients:
- 4 swordfish steaks (about 6 ounces each)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon mixed peppercorns
- 4 tablespoons unsalted butter, room temperature
- 2 teaspoons lemon juice
- Fresh parsley for garnish (optional)
Instructions:
- Start by preparing the mixed-peppercorn butter. In a bowl, combine the softened butter, mixed peppercorns, and lemon juice. Mix well until fully combined. Cover and refrigerate until needed.
- Take the swordfish steaks and pat them dry with paper towels. Season both sides generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the swordfish steaks to the pan. Cook for about 4-5 minutes on each side, or until the fish is golden brown and cooked through. Aim for an internal temperature of 145°F.
- Once cooked, transfer the swordfish steaks to a serving platter. Top each steak with a generous dollop of the mixed-peppercorn butter, allowing it to melt over the fish.
- Garnish with fresh parsley for a touch of color and additional flavor, if desired.
This dish pairs beautifully with a fresh salad or roasted vegetables for a complete meal that your guests will rave about. Enjoy the vibrant flavors and the delightful textures, making every bite a journey of culinary bliss!