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Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 1 fillet and about 1 tablespoon sauce)

How to Make It

Step 1

Place a small saucepan over medium heat.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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.

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Step 12

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

Step 13

Serve, spooning the sauce over the fish fillets.

Cooking Light Mad Delicious

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