Swordfish Steak Au Poivre

1. 1

   Place a small saucepan over medium heat.

2. 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. 3

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

4. 4

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

5. 5

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

6. 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. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

    Serve, spooning the sauce over the fish fillets.

* Per serving · 4 servings · Values may vary.