Swordfish is meaty enough to stand in for filet mignon in this yummy, pescatarian riff on the French classic, steak au poivre. Nonstick skillets will yield a slightly pale sauce because the fish releases from the pan and leaves no browned bits behind to color the cream. Cooking this in a castiron or stainless steel skillet will yield a darker (and richer) sauce because of the fond (browned bits stuck to the pan). Just make sure the pan is hot enough and the fish is patted dry.
Ingredients
2 swordfish steaks, ½- to ¾- inch thick, skin removed Available in Our Premium Subscription Box
Kosher salt
2 teaspoons crushed black, pink, or green peppercorns (or a mixture of all) (see Pro Tips)
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoon minced shallot
2 tablespoons cognac, brandy, or dry sherry
¼ cup heavy cream
¼ cup seafood, chicken, or vegetable stock
2 tablespoons minced chives
Sautéed asparagus and crusty bread for serving
Directions
Season the Swordfish
Season the swordfish with salt. Sprinkle both sides with the crushed pepper, lightly pressing it into the fish to adhere.
Sear the Swordfish
In a medium skillet (or one large enough to hold the fish in one layer) over medium heat, add the oil and heat until shimmering. Add the swordfish and cook, turning once, until lightly browned and just cooked through, about 3 minutes. Transfer the fish to a platter and cover loosely with aluminum foil.
Cook the Aromatics
Pour off the fat in the pan. Return the skillet to medium heat and add the butter and shallot. Cook, stirring, until softened and just beginning to brown, about 2 minutes. Tilt the pan slightly away from you and carefully add the cognac, avoiding flames. Cook, swirling the pan until the flames subside and the liquid has nearly evaporated.
Finish and Serve
Add the cream and stock, increase the heat to medium-high, and cook until reduced by half and thick enough to coat the back of a spoon, 4 to 5 minutes. Pour any accumulated juices from the swordfish into the sauce and season with salt to taste. Transfer the swordfish to plates and spoon the sauce over top. Garnish with chives and serve right away.
Pro Tips
Wine Suggestions
Light reds like pinot noir or gamay pair really nicely with the swordfish and creamy, rich sauce. A butter, unoaked chardonnay is a nice complement if white wine is more your speed.
Prep Tip
If you don't have a coarse-grinding pepper mill, crack the peppercorns on a sturdy cutting board, crushing them with the underside of a heavy skillet. Use a rocking motion to crack the peppercorns.
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