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Peppercorn Sword Fish Recipe

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This recipe for Peppercorn Sword Fish, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bill & Anne Stonestreet - Bill's Father & Stepmother


4-8 oz Sword fish steaks inch thick
1 cup fish stock or bottled clam juice
1 cup dry white wine
1 cups whipping cream
1 bunch green onions coarsely chopped, approximately 1 ⅓ cups
cracked Szechuan peppercorns
1 Tbsp cracked black peppercorns
1 tbsp cracked white peppercorns
salt to taste
cup snipped fresh chives
4 radishes trimmed and thinly sliced

1. Simmer stock and wine in saucepan until reduced to 1/2 cup.
2. Add cream simmer until reduced to 1 cup.
3. Pour into blender, add green onion. Let stand for 5 minutes. Puree, strain sauce into a clean pan.
4. Preheat broiler.
5. Combine peppercorns in a bowl. Dredge 1 side of steaks in peppercorn mixture pressing firmly.
6. Place steaks on broiler pan seasoned side up. Season with salt. Broil 5-8 minutes.
7. Simmer sauce about 2minutes until it's thick enough to coat a spoon, remove from heat.
8. Spoon sauce onto plates, sprinkle with chives. Place swordfish on top. Garnish with radishes and serve.




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