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.
Ingredients
Scale
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
Instructions
- Prepare peppercorns by crushing them coarsely using a knife or mortar and pestle to create a textured coating.
- 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.
- 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.
- Reduce skillet heat to medium-low, add remaining butter, and gently sauté finely chopped shallots until translucent and aromatic, approximately 1-2 minutes.
- Deglaze the pan with brandy, scraping up flavorful browned bits, and allow liquid to reduce for about 60 seconds.
- Incorporate Dijon mustard, heavy cream, and collected fish juices, whisking continuously to create a smooth, velvety sauce that thickens slightly within 1-2 minutes.
- 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