Best Seared Fish Steaks With Horseradish Butter Recipes

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PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER



Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter image

Categories     Roast     Low/No Sugar     Healthy     Swordfish     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

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)

Steps:

  • Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 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.

T-BONE STEAK WITH CHARRED TOMATO-HORSERADISH BUTTER



T-Bone Steak with Charred Tomato-Horseradish Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

2 T-bone or porterhouse steaks, 1 1/2 inches thick (2 to 21/4 pounds each)
Vegetable oil, for the grill
1 small plum tomato, halved lengthwise
6 tablespoons unsalted butter, at room temperature
1 tablespoon horseradish, drained
1 teaspoon tomato paste
1/2 teaspoon smoked paprika
1 small clove garlic, grated
Kosher salt and freshly ground pepper

Steps:

  • Preheat a grill to medium high, then prepare for indirect grilling (for a charcoal grill, bank the coals to one side of the grill; for a gas grill, turn off half the burners). Let the steaks stand at room temperature, 30 minutes.
  • Meanwhile, brush the grill grates with vegetable oil. Grill the tomato halves over direct heat until charred, 3 to 4 minutes per side. Let cool, then transfer to a mini food processor; pulse until slightly chunky. Add the butter, horseradish, tomato paste, paprika, garlic, 1 teaspoon salt and a few grinds of pepper. Process until smooth, scraping down the food processor occasionally. Transfer the tomato butter to a bowl and refrigerate until ready to use.
  • Season the steaks with salt and pepper. Place on the cooler side of the grill. Cover and cook until a thermometer inserted sideways into the center registers 110 degrees F, about 8 minutes per side. Move the steaks to direct heat and cook, uncovered, until charred and the thermometer registers 125 degrees F for rare to medium rare, about 2 more minutes per side. Transfer to a cutting board or baking sheet; spread the tomato butter on the steaks and let rest 10 minutes before slicing.

SEARED FISH STEAKS WITH HORSERADISH BUTTER



Seared Fish Steaks with Horseradish Butter image

Provided by Pam Anderson

Categories     Dairy     Fish     Sauté     Quick & Easy     Horseradish     Vinegar     Spring

Yield Serves 4

Number Of Ingredients 10

For steaks:
1 1/2 pounds tuna, swordfish or shark steaks, but 1 to 1 1/4 inches thick
2 tablespoons olive or vegetable oil
Salt and ground black pepper
Lemon wedges, or a pan sauce, uncooked relish, or flavored butter
For horseradish butter:
3 tablespoons bottled pure horseradish with liquid squeezed out
3 tablespoons butter, at room temperature
1/2 teaspoon vinegar
Salt and ground black pepper

Steps:

  • Steaks:
  • 1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the meal and seasoning the fish steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan and increase the heat to high.
  • 2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.
  • 3. A minute or so after the residual oils in the skillet send up wisps of smoke, put the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over high heat until the other sides develop a thick, rich brown crust and the fish is medium-rare to medium, 3 1/2 to 4 minutes longer. (For medium-well-done fish, turn the heat to low and cook, turning once, for 1 to 2 minutes longer.) Remove to a plate and let stand 5 minutes.
  • 4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or make a pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in butter or other enrichments until the sauce is smooth and glossy.
  • Butter:
  • Mash the horseradish and butter into a paste. Add the vinegar and season to taste with salt and pepper. Smear a tablespoon of flavored butter over each portion and serve immediately.

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