Swordfish is a great alternative to red meat, and heartier than many other fish. Green peppercorns bring earthy, floral notes to the au poivre, which in this recipe is made with white wine instead of the traditional cognac. You can find green peppercorns at most grocery stores.
Prep Time: 10 minutes
Cook Time: 10 minutes
- 2 1-inch swordfish steaks
- 1 tablespoon canola oil
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 2 tablespoons green peppercorns, lightly chopped 3 tablespoons butter
- 1⁄2 cup white wine
- 1⁄2 cup cream
- Lemon wedges
- Preheat your skillet. Heat canola oil in a large saute pan over high heat. Meanwhile season the swordfish steaks with salt and pepper on both sides.
- 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.
- Make the au poivre sauce. 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. Turn o the heat and add the white wine to the pan, swirling it to deglaze. 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.
- Serve. Plate the swordfish and spoon the sauce over. Serve with lemon wedges and shoestring true fries.
Shoestring Truffle Fries
Prep time: 10 minutes
Cook time: 10 minutes
- 2 russet potatoes
- Canola oil for deep frying, 3-4 inches of oil
- Salt and ground black pepper to taste
- 1⁄2 teaspoon truffle Oil
- 2 tablespoons grated parmesan
- 1 tablespoon parsley, minced
- Heat your Oil. Place oil in a large, deep, pan, Dutch oven or deep-fryer. Attach a deep fry thermometer to the side of the pot and heat the oil to 350oF.
- Prep the potatoes. While your oil is heating, wash and peel potatoes. Use a mandoline slicer fitted with the julienne blade to slice potatoes into matchsticks.
- Wash the potatoes. In large bowl, wash the potatoes in 2-3 changes of cold water, agitating them vigorously, until the water is clear. This will remove a lot of the starch and make for crispier potatoes.
- Dry the potatoes. Remove the potatoes from the water and dry them thoroughly with paper towels, a clean dish towel, or using a salad spinner. Any excess water will splatter when it hits the hot oil.
- Fry the potatoes. When the oil is 350oF, add the dry potatoes to the oil, only one cup at a time. Monitor the temperature, adjusting the heat to keep it close to 350oF. Fry for 2-3 minutes until beginning to brown. Using a slotted spoon, transfer the fries from the oil to a paper towel-lined surface. Season with salt. Continue this process until all the cut potatoes are fried.
- Season. While they are still hot, transfer the fries to a large bowl. Season the fries with black pepper, more salt, and the trufle oil and toss. Serve the fries topped with grated parmesan and chopped parsley.