Buttery Swordfish Au Poivre Recipe

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

  • What type of peppercorns work best for this recipe?

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.

  • Can I substitute swordfish with another fish?

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.

  • Is brandy essential for the sauce?

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

  • Craft Gourmet Comfort: Transform simple ingredients into a restaurant-quality meal that feels like a culinary adventure right in your kitchen.
  • Customize with Ease: Swap chicken for other proteins, adjust toppings, or make vegetarian by replacing chicken with roasted vegetables for endless delicious variations.
  • Quick Weeknight Winner: Prepare this flatbread in under 30 minutes, making it perfect for busy families or impromptu dinner gatherings with minimal cooking skills required.
  • Flavor Explosion: Combine bold pesto, crispy shallots, melted mozzarella, and tangy balsamic glaze for a mouthwatering blend of textures and tastes that will impress everyone at the table.

Ingredients for Buttery Swordfish au Poivre

Main Protein:
  • Swordfish Steak: A firm, meaty fish with a robust flavor that pairs perfectly with the peppery sauce.
Seasoning and Spices:
  • Black Peppercorns, Salt: Crushed peppercorns create a bold, spicy crust that adds depth and texture to the swordfish.
Sauce Ingredients:
  • Butter, Shallots: Butter provides richness and helps create a smooth, velvety sauce, while shallots add a delicate, sweet aromatics.
  • Brandy: Adds a complex, warm depth of flavor to the sauce.
  • Dijon Mustard, Heavy Cream: Mustard brings a tangy kick, and cream creates a luxurious, silky sauce consistency.

Cooking Instructions for Buttery Swordfish au Poivre

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:
  • Dijon mustard
  • Heavy cream
  • Resting juices from the fish

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

  • Choose thick, firm steaks with a bright, translucent color and minimal fishy smell for the best flavor and texture.
  • Use paper towels to remove excess moisture, ensuring a perfect sear and preventing steaming instead of browning.
  • Break peppercorns into uneven pieces for robust texture and intense pepper flavor that clings well to the fish.
  • Use medium heat to create a golden-brown crust without burning the delicate butter and fish surface.
  • Stir cream sauce constantly and reduce slowly to achieve a smooth, silky texture that complements the swordfish perfectly.

Flavor Variations to Enhance Swordfish au Poivre

  • Tuna au Poivre: Swap swordfish with tuna steaks for a different oceanic flavor profile. Follow the same peppercorn coating and searing technique for a quick, protein-packed meal.
  • Vegetarian Portobello Option: Replace fish with thick portobello mushroom caps. Coat with crushed peppercorns and sear for a meaty, plant-based alternative that captures the essence of the original recipe.
  • Low-Carb Keto Version: Use coconut cream instead of regular cream and add extra butter for richness. Skip the brandy or replace with a splash of white wine to maintain the sauce's depth without added carbohydrates.

Pairing Suggestions for Buttery Swordfish au Poivre

  • Pairing Crisp White Wine: Select a Sauvignon Blanc or Pinot Grigio with bright acidity to complement the rich, peppery swordfish and cut through the creamy sauce.
  • Herbed Roasted Potato Side: Prepare rosemary and thyme-roasted potatoes to provide a hearty, earthy accompaniment that balances the fish's delicate flavor and adds textural contrast.
  • Mediterranean Cucumber Salad: Create a light, refreshing salad with diced cucumbers, red onions, and fresh dill dressed in a light vinaigrette to offer a cool, zesty counterpoint to the warm, buttery swordfish.

Best Storage Tips for Swordfish au Poivre

  • Store swordfish in an airtight container for up to 2 days. Separate sauce and fish to prevent soggy texture.
  • Wrap tightly in freezer-safe container or heavy-duty foil. Consume within 1 month for best quality. Avoid freezing cream-based sauce.
  • Preheat to 275°F. Place fish in shallow dish, cover with foil. Warm gently for 8-10 minutes to prevent overcooking.
  • Heat in 30-second intervals at 50% power. Drizzle extra cream or butter to maintain moisture and prevent dryness.
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Buttery Swordfish Au Poivre Recipe

Buttery Swordfish Au Poivre Recipe


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4.8 from 28 reviews

  • 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

Scale

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

  1. Crush peppercorns into a coarse, uneven texture using a knife or mortar and pestle, creating a rustic seasoning base.
  2. Thoroughly dry swordfish steaks with paper towels to ensure optimal searing and prevent moisture interference.
  3. Season both sides of the fish with an even sprinkle of salt, enhancing the natural flavors.
  4. Firmly press swordfish into crushed peppercorns, creating a thick, uniform pepper crust that will provide a robust, spicy coating.
  5. Melt 1 tablespoon butter in a heavy-bottomed skillet over medium heat, allowing it to become fragrant and slightly golden.
  6. 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.
  7. Transfer swordfish to a resting plate, allowing residual heat to complete cooking and retain moisture.
  8. Reduce skillet heat to medium-low, melting remaining butter to create a flavor-rich base for the sauce.
  9. Sauté finely chopped shallots for 1-2 minutes until translucent and aromatic, releasing their delicate sweetness.
  10. Deglaze the pan with brandy, scraping up caramelized bits to incorporate deep, complex flavors.
  11. Whisk in mustard, cream, and fish resting juices, creating a luxurious, velvety sauce.
  12. Simmer sauce for 1-2 minutes until it reaches a smooth, emulsified consistency.
  13. Elegantly plate by spooning the creamy sauce onto dishes and positioning swordfish steaks on top.
  14. 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

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.

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