Pan-roasted Swordfish Steaks W/ Black Garlic

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.