Ginger Garlic Pan-roasted Swordfish

2 T. butter room temperature
2 t. chopped fresh parsley
1 clove garlic, minced
1/2 t. ginger, grated
1/8 t. crushed red pepper
1/2 t. lemon peel, grated
1 T. olive oil
2 swordfish fillets, about 6-7 oz each

Preheat oven to 400 degrees

In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.

Season the swordfish to taste with sea salt.

In an oven-proof skillet heat oil over medium-high heat.  Place the swordfish in the skillet and cook until browned, 2-3 minutes.  Turn the swordfish over and transfer the pan to the oven.  Roast until just cooked through, about 8-10 minutes or until desired doneness.

Add seasoned butter to the same skillet.  Allow it to cook slightly over medium-high heat until melted and bubbly.  Add the swordfish back to the skillet to coat.  Transfer swordfish to plates and pour butter sauce over swordfish.