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.
Ingredients
Scale
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
Instructions
- 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.
- Thoroughly dry the swordfish fillets with clean kitchen towels, ensuring maximum surface moisture removal for optimal seasoning adherence.
- Season the fish with a light sprinkle of salt, then generously press the crushed peppercorns onto both surfaces, creating an even, robust coating.
- Warm a heavy skillet over medium flame, melting a portion of butter until it begins to shimmer and foam without browning.
- Carefully place the pepper-crusted swordfish into the skillet, allowing each side to develop a golden, crisp exterior for approximately 3-4 minutes.
- Transfer the perfectly seared fish to a separate plate, letting it rest and retain its internal juices.
- Reduce the skillet’s heat and introduce finely minced shallots, sautéing until they become translucent and release their aromatic essence.
- Deglaze the pan with brandy, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the skillet.
- Incorporate Dijon mustard, heavy cream, and any accumulated fish juices, whisking to create a silky, luxurious sauce.
- Simmer the sauce briefly, allowing it to thicken and develop a harmonious blend of flavors.
- Elegantly plate by drizzling the creamy pepper sauce directly onto serving dishes and positioning the swordfish atop the sauce.
- 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