Pepper Butter Swordfish Steaks

Name: Pepper Butter Swordfish Steaks
Prep time: 30 min
Yield: 2 Persons
Ingredients: 2 swordfish steaks (about 180–220 g ); Salt and freshly ground black pepper, to taste; 1 tbsp olive oil (15 ml); 60 g (4 tbsp) unsalted butter, softened; 1 tbsp mixed peppercorns, crushed (or 1 tbsp black peppercorns, crushed); 1 tbsp fresh parsley, finely chopped (about 4 g); 1 garlic clove, finely minced; Zest of 1 lemon (or orange/grapefruit to taste); Pinch of fine salt; Lemon wedges to serve

Amount of people

2 Persons

Type of meal

Lunch, Dinner

Preparation time

30 minutes

Seafood included in this recipe

Frozen Swordfish Fillet

Ingredients

2 swordfish steaks (about 180–220 g )
Salt and freshly ground black pepper, to taste
1 tbsp olive oil (15 ml)

Peppercorn compound butter

60 g (4 tbsp) unsalted butter, softened
1 tbsp mixed peppercorns, crushed (or 1 tbsp black peppercorns, crushed)
1 tbsp fresh parsley, finely chopped (about 4 g)
1 garlic clove, finely minced
Zest of 1 lemon (or orange/grapefruit to taste)
Pinch of fine salt

Optional finishing

Lemon wedges to serve

Preparation

Make the peppercorn butter: mix softened butter, crushed peppercorns, chopped parsley, minced garlic, lemon zest, and a pinch of salt in a small bowl. Shape into a log on cling film and chill while you cook (or keep at room temperature if using immediately).
Pat steaks dry and season both sides with salt and a little extra crushed pepper.
Heat olive oil in a heavy skillet over medium‑high heat until shimmering. Add steaks and sear 2.5–3.5 minutes per side (depending on thickness) until a golden crust forms and the interior is just opaque (fish should flake slightly but remain moist). Avoid overcooking.
Remove steaks to a plate and top each with a slice of the chilled peppercorn butter so it melts over the hot fish. Let rest 1–2 minutes.
Finish with lemon wedges and extra parsley if desired. Serve immediately.

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