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.

Obis One LLC

Virginia Tech Corporate Research Center,

1872 Pratt Drive, Suite 1375,

Blacksburg, VA 24060

Phone. (609) 202-9766