Swordfish au Poivre
I found this recipe in the New York Times a few weeks ago. Steak au Poivre is fairly common but that technique also works with swordfish. Swordfish au Poivre, same recipe, different results.
- 1 swordfish steak (about 1 lb.)
- 1 kosher salt
- 1 ½ tbsp. crushed black peppercorns
- 2 tbsp. olive oil
- 1/3 cup finely chopped shallots
- 2 tbsp. butter
- ½ cup brandy
- 2/3 cup heavy cream
Blot dry and lightly salt the swordfish. Apply the pepper to both sides, pressing it into the fish. Heat the oil in a heavy pan and sear the fish on both sides. Remove it to a warn serving dish.
Add the butter to the pan and sauté the shallot for a few minutes. Add the Cognac carefully (it might ignite) and stir until the alcohol burns off. Then add the cream and parsley and stir for a few minutes. Pour the sauce over the fish, cut into portions, and serve.