Swordfish Au Poivre

By á-170456

Ingredients

• 2 swordfish steaks, 1" thick (6 to 8 oz ea)
• 1 1/2 tablespoons whole white peppercorns
• 1 tablespoon olive oil
• Salt (fine or coarse) to taste

Preparation

Step 1

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.

If you don't have a mortar and pestle, pour the peppercorns into a plastic bag, then slip the plastic bag into a paper bag. Place the bag on a hard surface and use a heavy skillet, a sturdy rolling pin or a heavy can to crush the peppercorns.