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
- 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