Pan-Roasted Swordfish Steaks with Black Garlic and Peppercorn Butter
If you like fish, this is a must-try! The deep flavor of black garlic paired with lemon is a great combination you’ll want to try with additional seafood entrees.
3/8 cup butter, room temperature
3 tsp chopped fresh parsley
6 Obis One black garlic cloves, minced
1 fresh garlic clove, minced
1 tsp ground mixed peppercorns
1TBSP Obis One black garlic salt
2 lemons, zested (slice remaining lemon for garnish
1 1/2 TBSP olive oil
2 lb whole swordfish slice, 1-in-thick, or 6, 1-in-thick swordfish fillets, about 7 ounces each
Preheat oven to 400F (or 375F convection roast). Mash butter, parsley, half the peppercorns and lemon zest in a small bowl with a fork. Set aside.
Heat oil in a heavy, large overproof skillet over medium-high heat. Sprinkle steaks on each side with black garlic salt and the remaining half of the peppercorns.
Heat oil in a heavy, large ovenproof skillet over medium-high heat. Carefully add swordfish to skillet. Cook until browned, about 3-4 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 9 minutes. Transfer fish to serving platter or plates.
Add seasoned butter mixture to skillet. Cook over medium heat and incorporate with pan juices thoroughly with a whisk until fully melted and bubbling.
Pour butter sauce over swordfish and serve.