Pan-Roasted Swordfish Steaks

Serves 4

Ingredients:

🧈  ¼ cup unsalted butter, melted

🧄  4 cloves garlic, minced

🍋  2 tbsp freshly squeezed lemon juice, or more, to taste

🌿  1 tsp Italian seasoning

🥬  1 pound asparagus, trimmed

🫒  4 tbsp olive oil, divided

🧂  salt, to taste

freshly ground black pepper, to taste

🐟  4 (6-ounce ~170 g) tilapia fillets

🍅  1½ cups cherry tomatoes

🌿  2 tbsp chopped fresh parsley leaves

¼ cup (½ stick) butter, room temperature

2 teaspoons chopped fresh parsley

1 garlic clove, minced

½ teaspoon ground mixed peppercorns, plus more for sprinkling

½ teaspoon (packed) grated lemon peel

1 tablespoon olive oil

4 1-inch-thick swordfish fillets (about 6 ounces each)

Directions:

Preheat oven to 400°F. Mash butter, parsley, garlic, ½ 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.