-
1
Place a small saucepan over medium heat.
-
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.
-
3
Hold the sauce warm until you're ready to serve.
-
4
Combine the peppercorns, sugar, and salt on a small plate or shallow dish. Set aside.
-
5
In another mixing bowl, whip the egg white to a stable froth, but not quite to stiff peaks.
-
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.
-
7
Heat a grill or grill pan to medium-high heat.
-
8
Spray a clean grill rag with cooking spray and evenly wipe the grill grates until clean and evenly glistening.
-
9
Press the fish into the peppercorn mixture on one side of each fillet.
-
10
Place the steaks peppercorn-side down onto the grill. Cook for 5 minutes without moving.
-
11
Using a fish spatula, turn the fish and finish cooking through, about 3 minutes. Transfer to a plate to rest.
-
12
Using a spoon, swirl the softened butter into the sauce.
-
13
Serve, spooning the sauce over the fish fillets.
