Pan-Roasted Swordfish

My boyfriend loves swordfish and has been asking me to make it for years, but I did not think it would be worth it to buy such expensive fish since I was sure when I cooked the fish it would not live up to restaurant dishes. But, when I got my iron skillet and made the best salmon ever, I decided that it was time to give swordfish a try using the same method I used for the salmon.  Voila! This recipe has a very buttery sauce for the fish that makes it taste as rich as a restaurant entrée. My boyfriend raved about it!

Ingredients

1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

Directions

1. Preheat oven to 400°F.
2. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
3. Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven.
4. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

From Epicurious