Oven Roasted Swordfish with Bourbon Barrel Aged Maple Butter

  • 2 swordfish steaks (6oz each)
  • 1/4 teaspoon lemon zest
  • 1/4 cup room temperature butter
  • 1 tablespoon multicolor coarse ground peppercorns
  • 1 teaspoon kosher salt
  • 1/4 cup sugar chalet bourbon barrel aged maple syrup
  • 2 tablespoons chopped chives
  • 2 tablespoons of oil (vegetable, grape seed or peanut oil)
  • In a small bowl mix together Bourbon Barrel Maple Syrup, room temperature butter, lemon zest and half of the salt and pepper.
  • In medium sauté pan heat oil over medium heat, season swordfish with other half of salt and peppercorns.
  • Add swordfish steaks to pan and sear one side for 3 minutes until golden brown.
  • Turn steaks over and place in preheated oven for 10 minutes.
  • Remove swordfish from pan and transfer to plate.
  • Scoop maple bourbon butter on top of swordfish steaks.
  • Let sit for 1 minute so maple bourbon butter will start to melt, garnish with chopped chives.
  • Serve.