Pan-roasted Swordfish Steaks With Mixed-peppercorn Butter
Pan-roasted Swordfish Steaks With Mixed-peppercorn Butter is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 379 calories, 34g of protein, and 26g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have ground peppercorns, parsley, olive oil, and a few other ingredients on hand, you can make it. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert. A couple people really liked this main course. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your valentin day event.
Instructions
Preheat oven to 400F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
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. 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.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.
St. Michael-Eppan Anger Pinot Grigio
Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.