SWORDFISH AU POIVRE
Au poivre, the peppery French finish for a steak, is simpler and more versatile than its fancy-sounding name suggests. A quick pan sauce of cream and Cognac enrobes a seared piece of meat fueled with crushed black or green peppercorns. But the preparation doesn't have to be just for meat. At Veronika, a new restaurant in Manhattan that was attracting pre-pandemic attention, the English chef Robert Aikens used the seasoning and sauce to finish a thick fist of tender celeriac, with excellent results. Boneless chicken breasts are another choice. Here I opted for swordfish steaks, though you could use another densely textured slab of fish, like halibut, instead. But producing au poivre is strictly à la minute: Have your ingredients ready to apply so the wait time for serving is minimal. The recipe is easily reduced to serve two for that date-night dinner while sequestered at home with a good bottle of Burgundy to share.
Provided by Florence Fabricant
Categories seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Eileen Dhanraj
[email protected]This recipe is a winner! The fish was cooked perfectly and the sauce was amazing. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal.
Namika Rai
[email protected]I thought this dish was just okay. The fish was a little bland and the sauce was a bit too rich for my taste. I probably won't be making it again.
Rais Irshad
[email protected]This was my first time making swordfish and it turned out great! The recipe was easy to follow and the results were delicious. I'll definitely be making it again.
Ana Euceda
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The swordfish was cooked perfectly and the sauce was delicious. I'll definitely be making it again.
MD shojon Isalm
[email protected]This recipe is a great way to use up leftover swordfish. The sauce is really versatile and can be served with a variety of sides.
AD FFHX
[email protected]I was really disappointed with this recipe. The fish was overcooked and the sauce was too salty. I won't be making it again.
Gorkhe FF
[email protected]I've made this dish several times and it's always a crowd-pleaser. Everyone loves the crispy skin and the flavorful sauce.
PawcioZ
[email protected]This recipe was a bit too complicated for me. I ended up burning the fish. I think I'll stick to simpler recipes in the future.
Iqra Ayoub
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually serve it with rice or pasta.
Juanita Munoz
[email protected]5 stars! This recipe is a keeper. The fish was flaky and tender, and the sauce was rich and flavorful. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal.
Tenisha World
[email protected]This was one of the best fish dishes I've ever had. The swordfish was cooked to perfection and the sauce was incredible. I highly recommend this recipe!
Shahnur Islam
[email protected]I thought this dish was just okay. The fish was a little dry and the sauce was a bit bland. I probably won't be making it again.
Zeina Khaled
[email protected]This recipe was really easy to follow and the results were delicious. I'll definitely be making it again!
Osman Kakar
[email protected]I'm not sure what I did wrong, but my sauce turned out really watery. The flavor was still good, but it wasn't as thick and creamy as I expected.
Hamro Nepa:
[email protected]This dish was a little too spicy for my taste, but my husband loved it. I'll probably try it again with less peppercorns next time.
Lightwell Hampongo (Mpundu)
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of fish, but I'm so glad I did! The swordfish was cooked perfectly and the sauce was amazing. I'll definitely be making this again.
Nana araba Cuttie
[email protected]This recipe is a great way to elevate a simple piece of fish. The peppercorns add a nice kick and the cognac adds a touch of sophistication.
Ramesh Joshi
[email protected]I've made this dish several times and it's always a winner. The sauce is so good that I could drink it!
Natalye Hern
[email protected]This swordfish au poivre was a hit! The fish was cooked perfectly and the sauce was rich and flavorful. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal.