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.

Ingredients:

• 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.

 

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