Ingredients: |
Ingredients: Steak Au Poivre like you’ve never had it before. All the bright punchy flavor of green peppercorn paired with delicious swordfish steaks. The Green Pepper Corns/Capers bring a unique stellar classic with a twist French dish.
Swordfish is a great alternative to red meat, and heartier than many other fish. A must for people that don't like a fishy taste or smell. Green peppercorns bring earthy, floral notes to the Au Poivre, which in this recipe is made with white wine instead of the traditional cognac (But feel free to Add). You can find green peppercorns at most grocery stores.
Peppercorn Swordfish and Au Poivre Lemon Caper Sauce:
2 Lemon Olive Oil if you have some
1 tablespoon Shallots finely chopped
¼ cup Chicken or Vegetable Stock
2 tablespoons Fresh Parsley chopped
2 tablespoons Freshly Squeezed Lemon Juice
2 tablespoons Approx. Small Capers they are called Non-Pareil Capers
Zest of one Lemon
2 to 4 ounces Sweet Butter
2-4 Swordfish steaks
1 Tablespoon salt
1 teaspoon ground black pepper
2 Tablespoons green peppercorns, lightly chopped
½ cup white wine
½ cup cream
lemon wedges
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Directions: |
Directions:Peppercorn Swordfish and Au Poivre
1. Preheat your skillet. Heat lemon olive oil in a large sauté pan over high heat. Meanwhile season the swordfish steaks with salt and pepper on both sides.
2. Sear the steaks. Once the pan is very hot, the oil should start to smoke, add the swordfish and cook for about 3 minutes on each side, until golden. The fish should be medium-rare. Let the steak rest while you prepare the sauce.
3. Turn the heat down to medium and add the butter to the same pan. Once the butter is melted, add the minced shallot and the green peppercorns and cook until fragrant, about 30 seconds.
4. Turn off the heat and add the white wine to the pan, swirling it to deglaze. Add to Sauce.
5. Turn the heat back on low, and simmer until the wine is reduced by half. Add the cream and reduce until thickened, about 2-3 minutes. Season to taste with more salt.
6. Plate the swordfish and spoon the sauce over. Serve with lemon wedges
For the Lemon Caper Sauce:
In a saucepan, heat the butter or the olive oil. When hot sweat the shallots for a couple minutes.
2. Add the stock, lemon zest, add crushed pepper corns, Add white wine. Add the lemon juice and the vinegar.
3. Add the chicken stock, cornstarch to thicken sauce (Use Sparingly), lemon zest, capers and parsley.
4. Remove from the heat and add the butter and adjust salt and pepper to taste. Spoon over Swordfish and serve |
