The Juiciest Buttery Swordfish Au Poivre Recipe For Seafood Fans
Tender swordfish steaks take center stage in this delectable swordfish au poivre that promises a culinary adventure.
Crushed peppercorns create a bold, zesty coating that elevates the fish’s natural richness.
The sauce brings an elegant French-inspired touch to your dinner plate.
Succulent and perfectly seasoned, these steaks melt in your mouth with each bite.
A restaurant-quality meal comes together in mere minutes, making it ideal for both weeknight dinners and special occasions.
Prepare to impress with this simple yet sophisticated seafood dish that will have everyone asking for seconds.
FAQs
Black peppercorns are ideal, providing the classic au poivre flavor with a robust, sharp taste. Freshly crushed whole peppercorns give the best texture and most intense pepper coating for the swordfish.
Firm fish like tuna, halibut, or mahi-mahi can replace swordfish. Choose meaty, thick fish steaks that can withstand high-heat searing without falling apart.
Brandy adds depth and complexity to the sauce, but you can substitute with white wine or cognac. If avoiding alcohol, use chicken broth or fish stock for similar richness.
Buttery Swordfish au Poivre – Elegant and Flavorful
Ingredients for Buttery Swordfish au Poivre
Main Protein:Seasoning and Spices:Sauce Ingredients:Cooking Instructions for Buttery Swordfish au Poivre
Step 1: Crush Peppercorns
Grab your knife or mortar and pestle to break down whole peppercorns into a coarse, textured mixture that will create a bold, spicy crust on the fish.
Step 2: Prepare Swordfish
Use a paper towel to completely dry the swordfish steaks, ensuring a perfect sear.
Sprinkle salt evenly across both sides of the fish to enhance its natural flavor.
Step 3: Create Pepper Crust
Press the salted swordfish firmly into the crushed peppercorns, coating each side with a thick, even layer of spicy pepper that will add incredible depth and crunch.
Step 4: Sear the Fish
Melt butter in a heavy-bottomed skillet over medium heat. Carefully place the pepper-crusted swordfish into the hot pan and cook for 3-4 minutes on each side until it’s perfectly golden and cooked through.
Step 5: Rest the Fish
Remove the swordfish from the pan and set aside to rest, allowing the juices to redistribute and keep the meat tender and moist.
Step 6: Build the Sauce
Lower the heat and add remaining butter to the same skillet.
Sauté shallots until they become soft and fragrant, releasing their sweet, delicate flavor.
Step 7: Deglaze and Reduce
Pour in brandy, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan.
Let the liquid reduce for about a minute to concentrate the flavors.
Step 8: Create Creamy Sauce
Stir in:Cook the mixture for 1-2 minutes, stirring constantly until the sauce becomes smooth, creamy, and perfectly emulsified.
Step 9: Plate and Garnish
Generously spoon the luxurious cream sauce onto serving plates. Carefully place the peppery swordfish steaks on top of the sauce.
Serve immediately alongside roasted seasonal vegetables or a crisp, fresh salad for a complete and elegant meal.
Pro Tips to Master Buttery Swordfish au Poivre
Flavor Variations to Enhance Swordfish au Poivre
Pairing Suggestions for Buttery Swordfish au Poivre
Best Storage Tips for Swordfish au Poivre
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Buttery Swordfish Au Poivre Recipe
- Total Time: 25 minutes
- Yield: 2 1x
Description
Indulgent swordfish au poivre elevates classic French cuisine with bold pepper and rich butter sauce. Succulent seafood meets luxurious technique, promising a gourmet experience you’ll savor with every elegant bite.
Ingredients
Main Ingredients:
- 2 (6-ounce) swordfish steaks
- 2 tablespoons black peppercorns
- 1/2 teaspoon salt
Butter and Alcohol Components:
- 2 tablespoons salted butter
- 1/4 cup brandy or cognac
Flavoring Ingredients:
- 1/4 cup finely diced shallot
- 1/2 teaspoon Dijon mustard
Instructions
- Crush peppercorns into a coarse, uneven texture using a knife or mortar and pestle, creating a rustic seasoning base.
- Thoroughly dry swordfish steaks with paper towels to ensure optimal searing and prevent moisture interference.
- Season both sides of the fish with an even sprinkle of salt, enhancing the natural flavors.
- Firmly press swordfish into crushed peppercorns, creating a thick, uniform pepper crust that will provide a robust, spicy coating.
- Melt 1 tablespoon butter in a heavy-bottomed skillet over medium heat, allowing it to become fragrant and slightly golden.
- Carefully place pepper-crusted swordfish in the skillet, searing for 3-4 minutes per side until golden brown and cooked through, approximately 6-8 minutes total.
- Transfer swordfish to a resting plate, allowing residual heat to complete cooking and retain moisture.
- Reduce skillet heat to medium-low, melting remaining butter to create a flavor-rich base for the sauce.
- Sauté finely chopped shallots for 1-2 minutes until translucent and aromatic, releasing their delicate sweetness.
- Deglaze the pan with brandy, scraping up caramelized bits to incorporate deep, complex flavors.
- Whisk in mustard, cream, and fish resting juices, creating a luxurious, velvety sauce.
- Simmer sauce for 1-2 minutes until it reaches a smooth, emulsified consistency.
- Elegantly plate by spooning the creamy sauce onto dishes and positioning swordfish steaks on top.
- Serve immediately alongside roasted seasonal vegetables or a crisp, fresh salad for a complete dining experience.
Notes
- Choose thick, fresh swordfish steaks for the best texture and flavor, ensuring they’re evenly cut to promote uniform cooking.
- Thoroughly dry the fish with paper towels to achieve a perfect sear and prevent steaming, which helps develop a beautiful golden-brown crust.
- Crush peppercorns coarsely to create a robust, textural coating that adds crunch and intense pepper flavor to the delicate fish.
- Adjust cooking time based on swordfish thickness, aiming for a slightly translucent center to maintain moisture and prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 370 kcal
- Sugar: 0 g
- Sodium: 14400 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 100 mg
Maya Thompson
Culinary Content Creator & Nutrition Enthusiast
Expertise
Healthy single-serving recipes, Meal prepping for individuals, Integrating nutrition into everyday cooking, Vegetarian and plant-based cuisine
Education
The Chef’s Academy at Harrison College
Associate of Applied Science in Culinary Arts
Focus: Nutrition, meal planning, and culinary techniques for healthy living.
Maya found her passion in the kitchen by mixing good food with good energy. After earning her culinary degree at The Chef’s Academy at Harrison College, she made it her mission to keep cooking simple, wholesome, and packed with flavor.
At Steelhead Diner, Maya shares easy, healthy recipes built for real life. For Maya, great food seems like a celebration of everyday moments, made better one fresh bite at a time.