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Buttery Swordfish au Poivre

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A luxurious French-inspired twist on steak au poivre, this dish swaps beef for meaty swordfish steaks while keeping the buttery, creamy peppercorn sauce. Quick, elegant, and perfect for a fine dining experience at home.

Ingredients

Scale
  • 2 tbsp black peppercorns
  • 2 (6-ounce) swordfish steaks
  • ½ tsp salt
  • 2 tbsp salted butter, divided
  • ¼ cup finely diced shallot
  • ¼ cup brandy or cognac
  • ½ tsp Dijon mustard

 

  • ¼ cup heavy cream

Instructions

  • Crush the Peppercorns:

    • Using a knife or mortar and pestle, crush the peppercorns to a coarse texture.

  • Season the Swordfish:

    • Pat the swordfish dry with a paper towel.
    • Sprinkle salt evenly on both sides.
    • Press the swordfish into the crushed peppercorns to form a thick, even coat.

  • Sear the Swordfish:

    • Heat 1 tbsp butter in a heavy-bottomed skillet over medium heat.
    • Add swordfish and sear for 3–4 minutes per side, until cooked through.
    • Remove the fish and set aside.

  • Make the Sauce:

    • Lower heat to medium-low and melt the remaining butter.
    • Add shallots and sauté for 1–2 minutes until fragrant and soft.
    • Pour in brandy, scraping up any bits from the pan. Reduce for 1 minute.
    • Stir in mustard, cream, and resting juices from the fish.
    • Cook for 1–2 minutes, stirring, until the sauce is creamy and emulsified.

 

  • Plate & Serve:

    • Spoon the sauce onto plates and place the swordfish steaks on top.
    • Serve immediately with roasted vegetables or a fresh salad.

Notes

  • If you prefer, you can substitute brandy with white wine for a different flavor profile.
  • For a lighter version, you can use half-and-half instead of heavy cream.

 

  • Roasted potatoes or steamed asparagus pair wonderfully with this dish.

Nutrition

Find it online: https://easyfoodflash.com/buttery-swordfish-au-poivre/