Seared Swordfish with Pink Peppercorns


Outstanding swordfish preparation - simple to prepare with big flavor. Inspired by a recipe on, Michele Em made it with her family, making some inventive tweaks. We have adapted it further. Serve with a chilled White Burgundy; rice as a side. NOTE on fish thicker than 1 inch: the original recipe calls for searing one side, then pan-roasting for 7 minutes in a 400°F oven. However, I find a quick sear works best at 1 inch thick or under. ~Joanna
4 swordfish fillets, 1-inch-thick (about 6 ounces each)
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon white wine
5 tablespoons butter, divided use
1/4 cup chopped fresh cilantro
4 garlic cloves, minced
1 teaspoon crushed pink peppercorns
1 Heat oil in a heavy large skillet over medium-high heat.

2 Sprinkle swordfish with a bit of salt and a generous amount of black pepper, then add to skillet.

3 Cook swordfish until browned, about 3 minutes. Turn over and cook until just browned, about 3 more minutes. Remove to a serving plate and keep warm.

4 Deglaze pan with wine, scraping up any brown bits. Immediately add 4 tablespoons butter, the cilantro, and the garlic, stirring until just bubbly.

5 Presentation: swirl in remaining tablespoon of butter into pan, warm, then pour over fish. Sprinkle pink peppercorns over fillets and serve.

servings  use metric
original recipe yield: 4 Servings

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