Savory Buttery Swordfish Au Poivre: A Melt-in-Your-Mouth Delight

Swordfish au poivre is a luxurious dish that turns seafood into a gourmet delight.

People who love the sea and good food will enjoy this elegant meal, as it transforms a hearty ocean catch into something special.

The rich, meaty texture of swordfish blends perfectly with French cooking methods to create amazing flavors.

Pepper is key in building the complex and fragrant qualities of this unique dish.

Soft butter and handpicked spices boost the natural ocean taste of the fish, making every bite unforgettable.

Those with refined tastes will savor how the peppery crust balances beautifully with the tender swordfish beneath it.

What Pairs Well With Buttery Swordfish Au Poivre

• Pair Perfectly with Crisp White Wine: Sauvignon Blanc or unoaked Chardonnay complements the buttery, peppery swordfish with their bright, citrusy notes and clean finish.
• Elevate with Herbed Side Dish: Roasted asparagus or spring vegetables with fresh thyme and garlic create a harmonious balance, cutting through the rich sauce and adding earthy undertones.
• Match with Zesty Salad: Create a light arugula salad with lemon vinaigrette to contrast the creamy sauce, providing a refreshing counterpoint that cleanses the palate between bites.
• Enhance with Crusty Bread: Serve warm, artisan sourdough or French baguette to soak up the decadent mustard-cream sauce, adding textural contrast and maximizing flavor enjoyment.

Ways To Change Buttery Swordfish Au Poivre

• Herb-Crusted Variation: Replace peppercorns with a blend of fresh chopped herbs like parsley, thyme, and rosemary for a lighter, more aromatic coating on the swordfish.
• Gluten-Free Option: Use gluten-free mustard and ensure all ingredients are certified gluten-free for those with wheat sensitivities.
• Low-Carb Friendly: Substitute heavy cream with coconut cream and serve alongside roasted cauliflower instead of traditional sides to reduce carbohydrate intake.
• Dairy-Free Adaptation: Replace butter with olive oil or coconut oil, and use coconut cream instead of heavy cream to create a dairy-free version that maintains rich flavor profiles.

FAQs About Buttery Swordfish Au Poivre

• Why use peppercorns for this swordfish recipe?

Peppercorns add a bold, spicy crust that enhances the fish’s natural flavor and creates a delicious textural contrast. The crushed peppercorns create a pepper au poivre coating that gives the dish its signature zesty kick.

• Can I substitute brandy in the sauce?

Cognac or white wine work great as alternatives to brandy. Each will provide a slightly different depth of flavor but will still create a rich, complex sauce that complements the swordfish perfectly.

• How do I know when swordfish is cooked properly?

Swordfish should be opaque and flake easily when tested with a fork. Aim for a light golden-brown exterior and a moist, tender center. Overcooking can make the fish tough, so watch it carefully during the searing process.

• What type of mustard works best for this recipe?

Dijon mustard is ideal for this sauce, as its tangy, sharp flavor balances the creamy sauce and rich butter. It adds depth and complexity without overpowering the delicate swordfish.

Why Buttery Swordfish Au Poivre Feels Fancy

• Quickly Master Gourmet Cooking: A home cook can effortlessly create a restaurant-quality dish with minimal kitchen skills and ingredients.
• Elevate Weeknight Dining: Transform an ordinary meal into a sophisticated culinary experience that impresses family and guests without complicated techniques.
• Speed and Simplicity Combined: Prepare a delectable swordfish entrée in just 15-20 minutes from start to finish, making it perfect for busy professionals seeking a quick yet elegant dinner solution.
• Restaurant-Style Results at Home: The recipe delivers a professional-grade dish using basic cookware and accessible ingredients, allowing anyone to feel like a skilled chef without extensive culinary training.

What You Need For Buttery Swordfish Au Poivre

• Swordfish: Meaty fish with a firm texture, ideal for searing and coating with spices. Fresh, thick steaks work best, with no visible discoloration.

• Black Peppercorns, Salt: Provide robust, sharp flavor and seasoning for the fish. Whole black peppercorns will give the most intense and fresh taste.

• Butter, Shallots, Brandy, Dijon Mustard, Heavy Cream: Create a rich, creamy sauce with complex flavor layers. Unsalted butter allows better control of seasoning, and French brandy enhances the sauce's depth.

How To Make Buttery Swordfish Au Poivre

Step 1: Crush Those Peppercorns

Grab your mortar and pestle or use the flat side of a knife to crack peppercorns into chunky, uneven pieces. You want a bold, textured coating that’ll give your fish some serious attitude.

Step 2: Prep The Fish

Blot swordfish completely dry to ensure a gorgeous golden sear. Sprinkle salt across both sides, then press each piece firmly into the cracked peppercorns, creating a bold, spicy armor.

Step 3: Sizzle And Sear

Heat butter in a heavy skillet until it starts to bubble and dance. Gently lay swordfish into the pan, letting it sizzle and develop a gorgeous golden-brown crust. Cook each side until fish turns opaque and feels firm when touched. Transfer fish to a warm plate.

Step 4: Whip Up The Luxurious Sauce

Lower pan heat and toss in finely chopped shallots. When they become translucent and fragrant, splash in brandy, scraping up all those delicious browned bits. Add mustard and cream, stirring until sauce becomes silky and rich.

Step 5: Create The Perfect Plate

Spoon that velvety sauce directly onto warmed plates. Rest swordfish on top of sauce. Garnish with fresh herbs if desired. Serve alongside roasted asparagus or crisp green salad.

Smart Tips For Buttery Swordfish Au Poivre

• Crush Peppercorns Perfectly: Use a mortar and pestle or the flat side of a chef's knife to create a consistent, coarse texture that ensures even coating and maximum flavor on the swordfish.
• Pat Fish Completely Dry: Remove excess moisture with paper towels to help the peppercorns adhere better and create a beautiful golden-brown crust during searing.
• Control Heat Carefully: Use medium heat to achieve a perfect golden-brown exterior without burning the peppercorns or overcooking the delicate swordfish.
• Select Quality Brandy: Choose a decent cooking brandy that adds depth and complexity to the sauce without overpowering the fish's natural flavor.
• Time Searing Precisely: Cook each side for 3-4 minutes to maintain the swordfish's moisture and prevent it from becoming tough or dry.

How To Store And Reheat Buttery Swordfish Au Poivre

• Refrigerate: Store leftover swordfish in an airtight container and place in the refrigerator within 2 hours of cooking. Consume within 1-2 days for optimal taste and texture.
• Reheat Gently: Warm swordfish carefully in a skillet over low heat with a splash of butter or olive oil to prevent drying. Cook for 2-3 minutes, turning once to maintain moisture.
• Avoid Microwave: Skip microwave reheating as it can make the fish tough and rubbery. Oven or stovetop methods preserve the delicate fish texture better.
• Sauce Separately: Keep remaining sauce in a separate container. Reheat sauce gently in a small pan, whisking to restore its creamy consistency before serving with the fish.

Irresistibly Buttery Swordfish Au Poivre Recipe

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4.9 from 19 reviews

• Total Time: 15 minutes
• Yield: 2 1x

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Description

Luxurious Buttery Swordfish Au Poivre delivers French coastal elegance on a plate, blending peppercorn sophistication with ocean-fresh flavor. Delicate fish meets bold spice, creating a memorable culinary experience for passionate home chefs seeking restaurant-quality dining.

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Ingredients

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Main Protein:

• 2 (6 ounces) swordfish steaks

Spices and Seasonings:

• 2 tablespoons black peppercorns
• ½ teaspoon salt
• ½ teaspoon Dijon mustard

Complementary Ingredients:

• 2 tablespoons salted butter, divided
• ¼ cup finely diced shallot
• ¼ cup brandy or cognac
• ¼ cup heavy cream

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Instructions

1. Prepare the peppery crust by grinding whole peppercorns into a coarse, textured mixture using a mortar and pestle or the flat side of a chef’s knife.
2. Thoroughly dry the swordfish fillets with clean kitchen towels, ensuring maximum surface moisture removal for optimal seasoning adherence.
3. Season the fish with a light sprinkle of salt, then generously press the crushed peppercorns onto both surfaces, creating an even, robust coating.
4. Warm a heavy skillet over medium flame, melting a portion of butter until it begins to shimmer and foam without browning.
5. Carefully place the pepper-crusted swordfish into the skillet, allowing each side to develop a golden, crisp exterior for approximately 3-4 minutes.
6. Transfer the perfectly seared fish to a separate plate, letting it rest and retain its internal juices.
7. Reduce the skillet’s heat and introduce finely minced shallots, sautéing until they become translucent and release their aromatic essence.
8. Deglaze the pan with brandy, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the skillet.
9. Incorporate Dijon mustard, heavy cream, and any accumulated fish juices, whisking to create a silky, luxurious sauce.
10. Simmer the sauce briefly, allowing it to thicken and develop a harmonious blend of flavors.
11. Elegantly plate by drizzling the creamy pepper sauce directly onto serving dishes and positioning the swordfish atop the sauce.
12. Accompany the dish with roasted seasonal vegetables or a crisp, light salad for a complete culinary experience.

Notes

• Select thick, center-cut swordfish steaks for even cooking and best texture, ensuring they’re about 1-inch thick for optimal searing.
• Use freshly cracked black peppercorns for maximum flavor intensity and aromatic punch compared to pre-ground pepper.
• Pat swordfish completely dry before seasoning to achieve a perfect golden-brown crust and prevent steaming instead of searing.
• Check fish doneness by internal temperature reaching

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 2
• Calories: 400
• Sugar: 1g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 29g
• Cholesterol: 100mg