Lemon-Pepper Paprika Seared Swordfish with Oven Roasted Garlic Brussels Sprouts

Tonight I enjoyed a dinner of swordfish and oven roasted garlic brussels sprouts. This swordfish is my own take on a simple recipe for seared ahi tuna steaks (that is also very delicious). Swordfish is meaty and juicy but not at all tough like ahi tuna. You can never go wrong when pairing a butter-lemon based sauce with fish.

Lemon-Pepper Paprika Seared Swordfish


Ingredients:


2 swordfish steaks (about 5-6 ounces each)
1 tablespoon butter
about 1 1/2 tablespoons of extra-virgin olive oil
freshly ground pepper or lemon-pepper seasoning
1 teaspoon of whole peppercorns
paprika (I use Pride of Szeged Hungarian Paprika)
salt
lemon juice
finely chopped parsley (optional)

Preparation:


1. Season swordfish steaks with salt, pepper (or the lemon-pepper mix), and paprika to your own liking.

2.  Melt the butter in a non-stick skillet over medium-low heat (you don't want it to burn!) After it has completely melted, add the peppercorns until they begin to sizzle and pop (2-3 minutes). Then add the olive oil and place the swordfish steaks on the skillet. Cook each side for at least 3 minutes, longer if the fish is not fully defrosted. While the fish is cooking, splash the steaks with some lemon juice according to your taste (I squirted out of the lemon juice bottle -- approximately 3 squirts per steak and it  came out quite lemony. I enjoyed the intensity level of the lemon flavor, but use less or more juice depending on your taste). Feel free to add more paprika and pepper as the fish is cooking. When fish is cooked through, serve it alone or garnish it with chopped fresh parsley.

Bon Appetit!