Sizzling Buttery Swordfish Au Poivre Recipe: Ocean-Fresh Elegance

Craving a luxurious seafood dish that elevates your culinary skills, this buttery swordfish au poivre brings Parisian elegance right to your kitchen.

Salt and pepper dance across thick swordfish steaks, creating a sophisticated yet approachable meal.

Mediterranean influences merge with classic French techniques in this remarkable recipe.

Each bite promises rich, complex flavors that surprise and delight.

Pepper’s sharp intensity perfectly complements the fish’s delicate texture and robust character.

Home cooks can easily master this restaurant-quality preparation with simple ingredients and straightforward techniques.

Savor every moment of crafting this impressive plate that will make you feel like a professional chef.

Proper Storage for Swordfish au Poivre

Store leftover swordfish in an airtight container within 2 hours of cooking. Consume within 1-2 days for best quality and taste.

Wrap swordfish tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Avoid freezing the cream sauce.

Preheat oven to 275°F. Place swordfish in a baking dish with a splash of broth to prevent drying. Cover with foil and warm for 10-15 minutes.

Reheat in short 30-second intervals at 50% power, checking frequently to prevent overcooking. Add a small amount of butter or broth to maintain moisture.

FAQs

• What makes au poivre cooking technique special?

Au poivre is a classic French method of coating meat or fish with coarsely crushed peppercorns, creating a spicy, flavorful crust that enhances the natural taste of the protein.

• Can I use different types of peppercorns?

Yes, you can experiment with black, white, green, or mixed peppercorns to create unique flavor profiles and add depth to the dish.

• Why is it important to pat the swordfish dry before seasoning?

Patting the fish dry helps the seasonings and peppercorns adhere better, ensures a crisp exterior, and promotes even searing by removing excess moisture.

Buttery Swordfish au Poivre with Rich Sauce

• Quick and Fancy Meal: Transform a simple dinner into a gourmet experience with minimal cooking skills needed, perfect for impressing guests or treating yourself to a restaurant-quality dish at home.
• Bold Flavor Explosion: Packed with robust peppercorn crust and rich brandy cream sauce, this recipe delivers an intense taste profile that elevates standard fish preparations with sophisticated French-inspired techniques.
• Protein-Packed Healthy Option: Swordfish provides lean protein and essential nutrients, making this recipe a nutritious choice for health-conscious individuals seeking delicious and wholesome meal alternatives that don't compromise on taste.
• Versatile Weeknight Wonder: Requires just a few ingredients and minimal preparation time, allowing home cooks to create a luxurious meal quickly without complex cooking methods or hard-to-find ingredients.

Ingredients for Buttery Swordfish au Poivre

• Swordfish: A hearty and meaty fish that provides a rich, substantial base for this elegant dish.

• Black Peppercorns: Whole peppercorns that will be crushed to create a bold, spicy crust on the fish.
• Salt: Enhances the natural flavors of the swordfish and helps create a perfect seasoning.

• Butter: Provides richness and helps create a smooth, velvety sauce with a luxurious mouthfeel.
• Shallots: Adds a delicate, sweet onion flavor that complements the fish and enriches the sauce.
• Brandy: Introduces a deep, complex flavor that adds sophistication to the sauce.
• Dijon Mustard: Brings a tangy and sharp element that balances the creamy sauce.
• Heavy Cream: Creates a smooth, rich sauce that coats the swordfish beautifully.

How to Cook Buttery Swordfish au Poivre

Step 1: Pulverize Peppercorns

Grab a mortar and pestle or the back of a heavy knife. Crush those peppercorns into rustic, uneven chunks that will create a bold, spicy crust on your fish.

Step 2: Prepare Fish Surface

Take a paper towel and blot the swordfish completely dry. This ensures a perfect sear and helps seasonings stick like glue.

Sprinkle sea salt across both sides, then press the fish into the crushed peppercorns, creating a robust pepper armor.

Step 3: Sizzle the Protein

Melt butter in a heavy skillet over medium heat until it shimmers.

Gently lay the swordfish into the pan. Listen for that beautiful sizzle as the fish develops a golden-brown crust.

Cook for 3-4 minutes on each side until it’s perfectly done with a slight translucent center.

Step 4: Craft Luxurious Sauce

Reduce heat and add remaining butter.

Toss in finely chopped shallots and watch them turn soft and translucent. Splash in brandy, using a wooden spoon to scrape up those delicious browned bits.

• Brandy
• Dijon mustard
• Heavy cream
• Fish drippings

Stir these ingredients together, letting the sauce simmer and thicken into a velvety masterpiece.

Step 5: Elegant Plating

Drizzle the creamy sauce onto warm plates.

Crown the sauce with your perfectly cooked swordfish. Complement with roasted seasonal vegetables or a crisp green salad for a restaurant-worthy meal.

Tips for Perfect Buttery Swordfish au Poivre

• Crush peppercorns coarsely for maximum flavor and texture on the swordfish's crust.
• Always pat swordfish completely dry before seasoning to ensure a perfect golden-brown sear and crispy exterior.
• Use a heavy-bottomed skillet and medium heat to create an even, beautiful crust without burning the fish.
• Reduce brandy briefly and stir constantly when adding cream to prevent separation and achieve a silky, luxurious sauce.
• Let swordfish rest for a few minutes after cooking to retain moisture and allow juices to redistribute for a tender result.

Variations of Buttery Swordfish au Poivre

• Cajun Pepper Swordfish: Swap peppercorns with Cajun seasoning for a spicy Southern kick. Use Creole mustard and add cayenne for extra heat.
• Mediterranean Herb Swordfish: Replace peppercorns with a blend of dried oregano, thyme, and rosemary. Substitute brandy with white wine and add lemon zest for brightness.
• Asian Fusion Swordfish: Trade peppercorns for a sesame and ginger crust. Use soy sauce instead of cream and add mirin to the sauce for a sweet-savory profile.
• Smoky Paprika Swordfish: Coat swordfish with smoked paprika instead of peppercorns. Use sherry instead of brandy and add roasted red pepper puree to the sauce for depth.

Pairings for Buttery Swordfish au Poivre

• Savor Crisp White Wine Pairing: Chardonnay's buttery notes and crisp acidity perfectly complement the rich, peppery swordfish, balancing the creamy sauce and enhancing the fish's delicate flavor.
• Create Herbal Vegetable Accompaniment: Roasted asparagus or green beans with fresh thyme and garlic will add earthy brightness that cuts through the sauce's richness and provides a light, nutritious side.
• Match Crusty Bread Moment: Toasted sourdough or French baguette slices help soak up the decadent mustard-cream sauce, offering a delightful textural contrast and additional flavor absorption.
• Select Citrus Garnish: Fresh lemon wedges or a quick sprinkle of orange zest will brighten the dish, adding a zesty freshness that lifts the heavy butter and cream elements.

Buttery Swordfish Au Poivre Recipe

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4.7 from 21 reviews

• Total Time: 22 minutes
• Yield: 2 1x

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Description

Swordfish au poivre delivers French coastal elegance with a peppery punch, elevating simple seafood into a luxurious dining experience. Mediterranean flavors and classic techniques merge seamlessly, promising you a restaurant-worthy meal crafted with passion and precision.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 (6-ounce) swordfish steaks

Spices and Seasonings:

• 2 tablespoons black peppercorns
• 1/2 teaspoon salt
• 1/2 teaspoon Dijon mustard

Cooking Ingredients:

• 2 tablespoons salted butter
• 1/4 cup finely diced shallot
• 1/4 cup brandy or cognac
• 1/4 cup heavy cream

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Instructions

1. Prepare peppercorns by crushing them coarsely using a knife or mortar and pestle to create a textured coating.
2. Thoroughly dry swordfish with paper towels, then season both sides with salt, pressing crushed peppercorns firmly onto the surface to create an even, robust pepper crust.
3. Preheat a heavy-bottomed skillet over medium heat, melt butter, and carefully sear swordfish for 3-4 minutes per side until golden brown and cooked through, ensuring a delicate internal temperature of 145°F.
4. Reduce skillet heat to medium-low, add remaining butter, and gently sauté finely chopped shallots until translucent and aromatic, approximately 1-2 minutes.
5. Deglaze the pan with brandy, scraping up flavorful browned bits, and allow liquid to reduce for about 60 seconds.
6. Incorporate Dijon mustard, heavy cream, and collected fish juices, whisking continuously to create a smooth, velvety sauce that thickens slightly within 1-2 minutes.
7. Transfer sauce to warmed plates, carefully position swordfish steaks on top, and accompany with roasted seasonal vegetables or a crisp garden salad for a complete culinary experience.

Notes

• Choose firm, fresh swordfish steaks about 1-inch thick to ensure even cooking and prevent drying out.
• Use a heavy-bottomed skillet to distribute heat evenly and create a perfect golden-brown crust.
• Press peppercorns firmly into the fish to create a robust, spicy exterior that locks in moisture.
• Avoid overcooking swordfish by checking internal temperature, which should reach 145°F for safe consumption.
• Swap brandy with white wine or chicken stock for a non-alcoholic version that still adds depth to the sauce.
• For a lighter option, replace heavy cream with Greek yogurt or coconut milk to reduce calories.
• Experiment with alternative crusting options like almond meal or gluten-free breadcrumbs for dietary restrictions.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 2
• Calories: 545 kcal
• Sugar: 1 g
• Sodium: 2900 mg
• Fat: 44 g
• Saturated Fat: 25 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 36 g
• Cholesterol: 140 mg