Swordfish Steaks with Peppercorn Butter

March 30, 2025

Thick, meaty swordfish steaks are pan-seared to perfection and finished with a luxurious, peppercorn-infused butter that melts into every bite. This dish brings a steakhouse flair to your seafood lineup with minimal effort and maximum flavor.

Swordfish Steaks with Peppercorn Butter
🍴 Ingredients (Serves 2)

  • 2 swordfish steaks (about 6–8 oz each, 1-inch thick)
  • Salt, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter (for searing)

For the Peppercorn Butter:

  • 4 tablespoons unsalted butter, softened
  • 1½ teaspoons crushed black peppercorns (or a mix of green, pink, and black)
  • 1 small garlic clove, finely minced
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 1 teaspoon chopped fresh parsley (optional)

🔥 Instructions

Make the Peppercorn Butter:
In a small bowl, mash together softened butter, crushed peppercorns, garlic, lemon zest, lemon juice, and a pinch of salt. Mix until well combined. Form into a log on parchment paper or plastic wrap, roll it up, and refrigerate until firm—about 30 minutes.

Season and Sear:
Pat swordfish steaks dry and season both sides with salt. Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Once hot, add the swordfish and sear for 3–4 minutes per side, or until golden and just cooked through (internal temp ~135–140°F).

Finish with Butter:
Remove from heat and immediately top each steak with a slice of chilled peppercorn butter. Let it melt slightly over the warm fish, creating a rich, peppery sauce.

Serve:
Plate with a sprinkle of fresh parsley, and serve alongside roasted veggies, sautéed greens, or a simple potato purée.

📦 Amazon Must-Haves to Help You Create the Best Swordfish Steaks with Peppercorn Butter

💡 Helpful Tip: Let the swordfish come to room temperature before searing to help it cook evenly and avoid a rubbery texture.