In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
Season the swordfish to taste with sea salt.
Place an ovenproof skillet over medium-high heat and when hot add one tablespoon of olive oil and the swordfish, salted side down.
Pan sear the swordfish for 1-2 minutes or until it has a nice color.
Turn the swordfish over, and drain out any excess oil from the pan. Carefully add a few tablespoons of water to the pan and place the pan in a preheated 400 degree oven
Roast the swordfish until just cooked through, about 6-8 minutes or until desired doneness.
Transfer swordfish to a serving dish
Add seasoned butter mixture to the same skillet. Allow it to cook slightly over medium-high heat until melted and bubbling (1-2 minutes).
Pour butter sauce over swordfish and serve with your favorite side dishes
Recipe Note
Before you start cooking the swordfish, prepare the compound butter you’ll be using at the end of the preparation.
You can do this fish in the oven for the entire cooking process, but I do like the Pan Roasting Method for some foods for swordfish. You can also add the butter directly to the swordfish before it goes in the oven instead of cooking the compound butter in a pan.
