Swordfish Au Poivre Recipes

SWORDFISH AU POIVRE

Steps:

• Heat the oven to 150 degrees. Have an oven-proof platter that can hold the fish in a single layer ready. Dust the swordfish lightly with salt. Sprinkle the pepper on both sides, pressing the grains into the fish.
• Heat the oil to medium hot in a heavy skillet, about 12-inches in diameter, to hold the fish in a single layer. Sear the fish, pepper and all, until barely cooked through and still a bit pink in the center, about 3 minutes on each side. Transfer to the platter and place in the oven. Turn off the oven.
• Add the butter to the skillet. When it melts add the shallot and sauté, stirring, until translucent, a couple of minutes. Add the Cognac and swirl in the pan a minute or so until somewhat reduced and syrupy. Add the cream and parsley and continue cooking, stirring, until somewhat thickened. Remove from the heat.
• Remove the fish from the oven and pour the sauce over it, then serve, or transfer each portion to individual dinner plates, spoon on the sauce and serve.

SWORDFISH AU POIVRE RECIPE - (1/5)

Steps:

• Seafood Alternatives: tuna Rinse the fish under cold water and pat dry with paper towels. With a mortar and pestle, crack the peppercorns until they are a coarsely and finely cracked mixture. Evenly coat both sides of the swordfish steaks with the crushed peppercorns. Heat the olive oil in a heavy skillet over medium high heat. Add the fish and immediately reduce the heat to medium. Season to taste with salt. Cook for 5 minutes, then turn and cook on the other side until the center of the fish is just opaque, 4 to 5 minutes longer. This recipe yields 2 servings. If you don't have a mortar and pestle, pour the peppercorns into a plastic bag, then slip the plastic bag into a paper bag. Place the bag on a hard surface and use a heavy skillet, a sturdy rolling pin or a heavy can to crush the peppercorns.

SWORDFISH WITH SCALLIONS AND CRACKED PEPPERCORNS

Steps:

• Preheat broiler.
• In a medium-sized saucepan, combine the stock and the wine. Bring to a simmer over high heat and cook until reduced to one-half cup, about eight minutes. Add the cream and cook until reduced to one cup, about 10 minutes longer. Remove from heat, add the scallion greens and set aside for five minutes.
• Transfer the cooled mixture to a blender and purée until smooth. Strain into a clean saucepan.
• Mix the peppercorns together in a small bowl, then divide them among the swordfish steaks, pressing them into the surface of the fish on one side. Place the fish, pepper side up, on a lightly oiled broiling pan and broil it to the desired degree of doneness, about four to six minutes, or longer, depending on the thickness of the fish and the heat of the broiler. Do not turn the fish.
• While the fish is cooking, return the sauce to a simmer and reduce it for about two minutes, until it is thick enough to coat the back of a spoon. Add salt to taste.
• To serve, spoon some of the sauce on each four warm plates. Sprinkle the chives and radish slices over the sauce, then place a swordfish steak on top. Serve immediately.