Swordfish Au Poivre Recipe

Prepare steaks

Pat swordfish steaks dry with paper towels. Season both sides with kosher salt.

Crush the freshly cracked black peppercorns coarsely using a mortar & pestle or by placing in a zip-top bag and pounding with a rolling pin. Press the crushed peppercorns evenly onto both sides of each swordfish steak so they adhere.

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add neutral oil and 2 tablespoons unsalted butter. When butter foams and just begins to brown slightly, add the pepper-crusted swordfish steaks, spacing them so they do not touch.

Cook steaks 3 to 4 minutes on the first side without moving, until a good brown crust forms. Flip and cook 2 to 3 minutes more (depending on thickness) until internal temperature reaches 130–135°F (55–57°C) for medium or cook to desired doneness. Baste once with pan butter while finishing.

Remove swordfish to a warm platter, tent loosely with foil and let rest for 3–4 minutes while you finish the jus and brown butter.

While the fish rests, return the skillet used for swordfish to medium heat. Remove any large burnt bits but leave browned fond and about 1 tablespoon of fat in the pan.

Add 1 tablespoon whole black peppercorns and the minced shallot to the pan and sauté 30–45 seconds until fragrant. Add the smashed garlic clove and cook another 20–30 seconds; do not let garlic burn.

Deglaze the pan with the dry white wine, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Add beef or veal stock and bring to a simmer. Reduce until the liquid is thick enough to coat the back of a spoon, about 6–8 minutes.

Lower heat to medium-low and stir in the heavy cream. Simmer gently 1–2 minutes to combine and slightly thicken. Remove from heat.

Whisk in the cold cubed butter, one piece at a time, to emulsify and gloss the sauce. Stir in the lemon juice and taste; season with salt as needed (about 1 teaspoon). Strain the jus through a fine mesh sieve into a small saucepan or bowl if you prefer a smooth sauce (optional) and keep warm on the lowest heat.

In a small separate skillet, melt 60 g unsalted butter over medium heat. Swirl the butter as it foams; watch closely as milk solids turn golden brown and aroma becomes nutty, about 3–4 minutes. Remove from heat immediately to prevent burning.

Stir in the chopped parsley and lemon zest into the brown butter. Keep warm.

To serve: spoon a little peppercorn jus onto warm plates, place a rested swordfish steak on top, drizzle a tablespoon or two of lemon brown butter over the fish, and finish with an extra spoonful of jus around the steak. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately.