Recipes

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.

Ingredients

• 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.

Serves 6