We have an amazing dinner meal using swordfish steaks for you! This Cracked Peppercorn & Garlic Swordfish Steaks with Avocado Butter and Sherry Mushroom Rice Recipe (whoa that is a mouthful, no pun intended), is so delicious that anytime we go grocery shopping and they have a sale on swordfish steaks, we have to stock up.
For this recipe you will need either a Cast iron skillet or some other oven safe skillet in order to cook the swordfish steaks. In total it will take around 20-30 minutes from start to finish for this meal.
- A 6oz Swordfish steak for each person (this recipe serves about 4).
- 2 Tablespoons olive oil.
- ¾ cup (1 and ½ sticks) of butter.
- 2 Cloves of garlic, minced.
- ½ Teaspoon of grated lemon peel (we use dried from the grocery store).
- About 1 Teaspoon ground peppercorns.
- 1 Medium-large Avocado.
- 6 oz sliced Baby Portabella mushrooms.
- 1 Cup white rice.
- The juice of ½ a lemon.
- ½ Teaspoon garlic salt.
- ¾ Cup Sherry cooking wine.
Step by Step:
- Preheat oven to 400°
- Set aside 1/4 cu. butter to soften for avocado butter
- Melt 1/4 cu. butter in a medium frying pan (not the cast iron/oven safe pan)
- Add mushrooms, cook until tender
- Add Sherry cooking wine and simmer about 10 mins., stirring frequently
- Turn off mushrooms and set aside
- Begin boiling water for rice
- Add 2 Tbsp. olive oil to cast iron skillet, heat over med-high heat 3 minutes
- Grind salt and pepper on both sides of the swordfish steaks
- Add swordfish to pan and sear 3 minutes
- Start cooking rice according to package directions
- Turn swordfish over gently and put skillet into oven, cook 10 mins.
- Dice avocado and put into small bowl
- Add lemon juice, 1/4 cu. softened butter, and 1/2 tsp. garlic butter
- Mash and mix until creamy and smooth
- Turn mushrooms back on to heat when the rice has about 1-2 mins. left to cook (when rice is done, add mushrooms and mix well)
- Remove swordfish from oven and place steaks on a plate
- Take 1/4 cu. butter, lemon peel, 1/2 tsp. cracked peppercorns, and 2 minced cloves of garlic and add to hot skillet
- Mix together until garlic is lightly caramelized
- Plate swordfish and spoon garlic butter over steaks
- Serve with sherry mushroom rice and avocado butter
So now we start to cook! (Detailed instructions and pictures below)
Before we get started, preheat your oven to 400° and set aside 1/4 cup (1/2 stick) of butter to soften for your avocado butter. The next thing you want to do is melt 1/4 cup of butter in a medium pan (not your oven safe/cast iron). Once the butter is melted, add in the 6 oz of Baby Portabella mushrooms. Cook until the mushrooms are tender, then add in the 3/4 cup of sherry cooking wine. Allow that to simmer down for around 10 minutes, stirring frequently. When the wine has cooked down, turn off the mushrooms and set aside until later. Begin boiling water to cook the rice.
For this next part, add the 2 tablespoons of olive oil to the cast iron skillet and heat over mid-high heat for about 3 minutes.
While the skillet is heating up, grind some salt and pepper on both sides of the swordfish steaks.
Once the skillet is nice and hot, add the swordfish steaks and sear for 3 minutes.
If your rice cooks in 20 minutes, start cooking it during the 3 minutes.
When the 3 minutes are up, turn the swordfish steaks over gently and slide into the oven for 10 minutes.
While you are waiting for the Swordfish steaks and rice to cook, take your avocado and dice it up. Add the diced avocado to a bowl with the juice of half a lemon, ¼ cup of softened butter (½ a stick), and the ½ teaspoon of garlic salt. Using a fork, mash and mix until the avocado butter is smooth and creamy.
When you have about a minute left, turn the mushrooms on again just to warm them back up a little bit. If the rice is done, add the sherry mushrooms into the rice and stir around. Cover it until you are ready to serve.
When the swordfish steaks are done cooking, remove them from the pan and set aside on a plate. The pan should be plenty hot and there should be no need to turn the burner back on. Then take ¼ cup of butter (½ Stick), ½ teaspoon of lemon peel, ½ teaspoon of the cracked peppercorns, and the 2 cloves of minced garlic and add it all into the hot cast iron skillet. Stir it around until everything is mixed together and the garlic is lightly caramelized. (If you saw our Homemade Guacamole Recipe we told you about the Garlic Zoom, it minces garlic so easily, we love it.)
Almost time to eat!! Plate the swordfish steak and spoon the garlic butter sauce that you made in the cast iron over it. Serve with the sherry mushroom rice and the avocado butter on the side. I like to put the avocado butter on top of my rice and swordfish steak. Liz likes to have the avocado butter on the sherry mushroom rice and a dollop (yeah, I said dollop) on the side to dip the swordfish in. Either way it tastes amazing.
What is your favorite way to cook swordfish steaks? Leave a comment bellow and tell us about it.