Pan Seared Swordfish with Compound Pepper Butter
Ingredients ¼ cup butter at room temperature 2 tsp chopped fresh parsley 1 minced garlic clove ½ tsp ground mixed black / green / red peppercorns, plus more for seasoning the fish ½ tsp grated lemon zest 1 tablespoon olive oil 4 1-inch-thick swordfish fillets (about 6 ounces each) Preparation: Preheat oven to 400°F. Mix the butter, parsley, garlic, mixed peppercorns, and lemon zest in small bowl. Season to taste with salt. Heat oil in heavy large ovenproof skillet over medium