Name: Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter
Yield: 4 Servings
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)

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