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| Main | Swordfish au poivre |
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| Swordfish au poivre submitted by Mom Johnson |
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Description
A fish dinner for those with steakhouse tastes! This is really good!
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Directions
Heat a large skillet over high heat for about 2 minutes. Meanwhile, season the swordfish on both sides with salt but on only one side with pepper. Line a plate with paper towels.
Add oil to the skillet, swirl the pan, and let oil smoke lightly. Add the swordfish pepper-side down and cook, undisturbed for 1 minute. Reduce heat to medium-low....the goal is a steady sizzle. Continue cooking, undisturbed until the bottom has developed a crisp golden brown crust, 3-4 minutes longer. Use a spatula to carefully flip the fish and cook for 20 seconds more , giving the second side a "kiss" of heat. Transfer the fish seared-side up to prepared plate and set aside to rest while you make the sauce.
Pour off any oil left in the skillet but keep the browned bits. Set the skillet over medium heat, then add the butter and let it melt and froth. Add the shallots, green peppercorns and black pepper and cook, stirring for 30 seconds.
Take the skillet off the heat add the brandy, then return the skillet to heat. Increase heat to high and cook, scraping browned bits from the pan for about 20 seconds. Add the stock, let it come to a boil and cook until stock has reduced to about 1/4 cup, about 5 minutes.
Add the heavy cream and continue to cook about 1 minute more, until the sauce turns a deeper brown color and thickens to the consistency of a rich gravy. Add a small squeeze of lemon juice and season to taste with kosher salt. Turn off the heat. Transfer fish to serving plates, seared-side up and spoon sauce over. Finish with flaky sea salt.
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Ingredients
 2 (6 oz.) swordfish steaks, about 1 inch thick, skinned
1 tsp kosher salt
1/2 tsp. coarsely ground black pepper
2 T. canola oil
Sauce:
2 T. cold unsalted butter
1/4 cup finely chopped shallots
3 T. drained pickled green peppercorns
2 tsp. coarsely ground black pepper
1/4 cup brandy or cognac
1 cup lower sodium beef stock
3 T. heavy cream
Squeeze of lemon juice
Kosher salt or flaky sea salt for serving
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