Swordfish Au Poivre Recipe
pommes purée, salad verte, au poivre sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Instructions
- 1
Prepare the Peppercorns
Crush the black peppercorns using a mortar and pestle or the bottom of a heavy pan to release their flavor.
- 2
Season the Swordfish
Season both sides of the swordfish steaks with salt and the crushed black pepper.
- 3
Sear the Swordfish
In a large skillet, heat the olive oil over medium-high heat. Add the swordfish steaks and cook for 4-5 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add the butter and let it melt. Remove the pan from heat and carefully add the brandy. Return to heat and scrape up the browned bits from the bottom of the pan. Stir in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- 5
Serve
Place each swordfish steak on a plate and drizzle with the pepper sauce. Serve with pommes purée and a side of salad verte.
