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)
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-high heat. Sprinkle swordfish with salt and ground mixed pepper. Add swordfish to skillet. Cook about 3 minutes. Turn swordfish over and transfer the pan to the oven. Roast until just cooked through, about 6-10 minutes longer or until internal temperature is 135*F. Transfer swordfish to plates and top with a generous tablespoon of the compound butter.