Seared Swordfish with Pink Peppercorns
Outstanding swordfish preparation - simple to prepare with big flavor. Inspired by a recipe on Epicurious.com, 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
Yield 4 servings
Ingredients
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. |
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| 2 | Sprinkle swordfish with a bit of salt and a generous amount of black pepper, then add to skillet. |
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| 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. |
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| 4 | Deglaze pan with wine, scraping up any brown bits. Immediately add 4 tablespoons butter, the cilantro, and the garlic, stirring until just bubbly. |
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| 5 | Presentation: swirl in remaining tablespoon of butter into pan, warm, then pour over fish. Sprinkle pink peppercorns over fillets and serve. |
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