Print this Recipe

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.

🍴 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

• 🧈 Crushed Peppercorn Medley — A vibrant mix of peppercorns for added complexity and visual appeal.
• 🍋 Zester/Grater Tool — Zest like a pro and elevate dishes with fresh citrus flavor.
• 🍳 Cast Iron Skillet — A reliable pan for that perfect sear on thick swordfish steaks.

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