This Peppery, Creamy Seafood Take on Steak au Poivre Was Made for Your Next Dinner Party

Swordfish au poivre is among the most popular seafood restaurant trends of 2023, with many restaurant-goers demanding this dish. It can be served with crispy potatoes, which are a great complement to the creamy au poivre sauce. Au poivre is a classic French preparation method. It’s when steak or another kind of protein is covered with peppercorns. It’s then seared and served under a sauce that’s nice and creamy to counteract the heat of the peppercorns.

Making Glamorous Seafood at Home

The au Poivre sauce for this swordfish seafood dish can be made in advance, stored in the refrigerator for up to a day, and gently reheated before serving. This makes it a convenient choice for home cooks. This recipe for swordfish au poivre is both simple and elegant. It ensures the fish is perfectly cooked and seasoned without overpowering the taste with the pepper.

The seasoning can be done with various peppercorns and spices that will add a beautiful crust to the swordfish and infuse the sauce with a balanced pepper flavor and acidity, complementing the richness of the fish and cream sauce.

Swordfish au Poivre Ingredients

For the sauce:

• 2 tablespoons finely chopped shallot
• 1 tablespoon unsalted butter
• 2 tablespoons drained finely chopped brined green peppercorns
• 2 tablespoons brandy
• 1 teaspoon finely chopped garlic
• 3/4 cup heavy cream
• 3/4 cup unsalted chicken stock
• 1/4 teaspoon kosher salt

For the swordfish:

• 4 six to seven-ounce swordfish steaks
• 4 lemon wedges
• 4 teaspoons olive oil
• 1 teaspoon kosher salt
• 2 tablespoons canola oil
• 1/2 cup pepper/spice mix
• Roasted potatoes for serving

Directions

To make the ideal sauce au poivre for this seafood dish, start by melting butter in a skillet over medium heat, then add shallot, green peppercorn, and garlic, cooking for about 3 minutes until tender. Afterward, introduce the brandy and simmer for approximately 20 seconds, and incorporate chicken stock, bringing it to a boil over medium-high heat and simmering for 1 minute. Then, add heavy cream and continue to simmer until the sauce thickens or reduces to about 1/2 cup, which usually takes around 14 minutes; remember to stir in some salt and cover it to keep warm. For the fish, the first step is to preheat the oven to 400°F. Then, proceed to season the fish with salt and gently rub olive oil. Following this, generously coat both sides of the swordfish with the flavorful pepper and spice mix. Heat a cast-iron skillet over high heat, and when it’s hot, add canola oil. Once the oil starts to smoke, carefully place the swordfish in the skillet and sear until a delightful golden brown color is achieved in 1 to 2 minutes. Once seared, transfer the skillet to the preheated oven and roast the swordfish until an internal temperature of 145°F is reached in about five to six minutes. Finally, remove the swordfish from the oven and allow it to rest for three minutes before serving. Serve the swordfish with the sauce au poivre, a refreshing lemon wedge, and some roasted potatoes.