Swordfish Steak au Poivre

Oxmoor House
Swordfish is mellow yet rich, evocative of a well-marbled heritage pork loin chop. Here, thick swordfish steaks are treated like steaks. The only hint of this being a sea-inspired preparation is a hit of lemon juice and zest, which brightens the dish just enough to honor the mildness of the fish. (You can also cook mahimahi, albacore tuna, and marlin this way.) The Monterey Bay Aquarium Seafood Watch recommends harpoon- or handline-caught swordfish, which are sustainable choices.
Serves 4 (serving size: 1 fillet and about 1 tablespoon sauce)


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1/2 cup dry red wine
1/4 cup lower-sodium beef broth
2 tablespoons brandy
2 tablespoons red wine vinegar
1 teaspoon minced fresh thyme leaves
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons black peppercorns, coarsely cracked
2 teaspoons sugar
3/4 teaspoon kosher salt
1 large egg, lightly beaten
4 (6-ounce) swordfish steaks, about 1 1/2 inches thick
cooking spray
1 tablespoon butter, softened


Hands-on: 25 Minutes
Total: 25 Minutes

Place a small saucepan over medium heat.

Combine the red wine, the beef broth, the brandy, the red wine vinegar, the thyme leaves, the lemon zest, and the lemon juice in the pan. Bring to a boil, reduce the heat, and keep at a rolling simmer until reduced to 1/4 cup, about 12 minutes.

Hold the sauce warm until you're ready to serve.

Combine the peppercorns, sugar, and salt on a small plate or shallow dish. Set aside.

In another mixing bowl, whip the egg white to a stable froth, but not quite to stiff peaks.

Pat the swordfish steaks dry with paper towels. Now, brush on all sides with the egg white. Set the steaks on a wire rack (or a plate) for a few moments to allow the egg white to get slightly tacky.

Heat a grill or grill pan to medium-high heat.

Spray a clean grill rag with cooking spray and evenly wipe the grill grates until clean and evenly glistening.

Press the fish into the peppercorn mixture on one side of each fillet.

Place the steaks peppercorn-side down onto the grill. Cook for 5 minutes without moving.

Using a fish spatula, turn the fish and finish cooking through, about 3 minutes. Transfer to a plate to rest.

Using a spoon, swirl the softened butter into the sauce.

Serve, spooning the sauce over the fish fillets.

Created date

September 2014

Nutritional Information

Calories 324
Fat 15.1 g
Satfat 4.6 g
Monofat 5.9 g
Polyfat 2.1 g
Protein 35 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 120 mg
Iron 1 mg
Sodium 543 mg
Calcium 32 mg