Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter Recipe | Yummly
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Pan-roasted Swordfish Steaks With Mixed-peppercorn Butter

BON APPÉTIT(12)
Maureen K.: "This is so good and quick and easy to make!" Read More
7Ingredients
25Minutes
160Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1/2 stick butter (room temperature)
  • fresh parsley (chopped)
  • garlic clove (minced)
  • peppercorns (ground mixed, plus more for sprinkling)
  • grated lemon peel (packed)
  • olive oil
  • 1 inch swordfish fillets (thick, about 6 ounces each)
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    NutritionView More

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    160Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories160Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol30mg10%
    Sodium85mg4%
    Potassium55mg2%
    Protein<1g2%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate2g1%
    Dietary Fiber1g4%
    Sugars0g0%
    Vitamin A10%
    Vitamin C10%
    Calcium2%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(12)

    Maureen K. a year ago
    This is so good and quick and easy to make!
    Celeste F. a year ago
    Simple meal that anyone can handle. Get yourself a meat thermometer if you're nervous about under/over cooking the fish. IMO swordfish is forgiving in terms of overcooking.
    goode a year ago
    Very good! My husband couldn’t stop talking about the flavors!
    Deb a year ago
    Delicious, tender and the sauce is magnificent!
    Joseph Cebula a year ago
    Awesome😋. Cooking this way doesn't dry it out. I don't use butter because butter is too high in cholesterol.
    Enda a year ago
    Super, tender and moist. I cooked for only 7 minutes as fish steak was less than 1 inch thick.
    Deirdre Moore 2 years ago
    AWESOME I would definitely make it again
    Monica Willsey 2 years ago
    Tender, well spiced and flavorful!
    Evelyn Horton 3 years ago
    Delicious! Will make it again,
    Ted Z. 3 years ago
    Fantastic recipe. This sauce also works well on cobia or mani if you can’t find swordfish
    Kennetha Liebert 4 years ago
    Delightful, delicious! The butter sauce is key and those browned garlic bits make the sauce! I didn’t have fresh parsley and used dried and I used a bit more lemon peel. I will definitely use this recipe again. My husband liked it very much. Thank you for this lovely recipe.
    McCormick 4 years ago
    It was a great recipe-really easy, light, and so delicious! Good blend of flavors in the lemon butter. Subbed dried parsley and think it mashed well with butter. It would be great for company if you have fish lovers in the group! My husband said it’s a keeper and he’s not usually that excited for fish dishes.

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