Swordfish Au Poivre Recipe - Cooking Index
Swordfish Au Poivre Recipe - Cooking Index
Pepper, the "master spice," struts its pungent stuff in this simple dish. This recipe uses white pepper for a sharper bite, but black peppercorns can be used instead.
Type: Fish| 2 | Swordfish steaks, 1" thick - (6 to 8 oz ea) | |
| 1 1/2 tablespoons | 22ml | Whole white peppercorns |
| 1 tablespoon | 15ml | Olive oil |
| Salt (fine or coarse) - to taste |
Seafood Alternatives: tuna
Rinse the fish under cold water and pat dry with paper towels. With a mortar and pestle, crack the peppercorns until they are a coarsely and finely cracked mixture. Evenly coat both sides of the swordfish steaks with the crushed peppercorns.
Heat the olive oil in a heavy skillet over medium high heat. Add the fish and immediately reduce the heat to medium. Season to taste with salt. Cook for 5 minutes, then turn and cook on the other side until the center of the fish is just opaque, 4 to 5 minutes longer.
This recipe yields 2 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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