Swordfish With Scallions And Cracked Peppercorns

Name: Swordfish With Scallions And Cracked Peppercorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fish stock; 1 cup dry white wine; 1 1/2 cups heavy cream; 1 bunch scallions, green part only, chopped; 1 tablespoon whole black peppercorns, cracked; 1 tablespoon whole white peppercorns, cracked; 1/4 cup Sichuan peppercorns, cracked; 4 swordfish steaks, 6 to 8 ounces each, trimmed of skin and fat; Salt to taste; 1/4 cup snipped fresh chives; 4 red radishes, thinly sliced

Servings: persons

1 cup fish stock
1 cup dry white wine
1 1/2 cups heavy cream
1 bunch scallions, green part only, chopped
1 tablespoon whole black peppercorns, cracked
1 tablespoon whole white peppercorns, cracked
1/4 cup Sichuan peppercorns, cracked
4 swordfish steaks, 6 to 8 ounces each, trimmed of skin and fat
Salt to taste
1/4 cup snipped fresh chives
4 red radishes, thinly sliced

1
Preheat broiler.
2
In a medium-sized saucepan, combine the stock and the wine.
3
Bring to a simmer over high heat and cook until reduced to one-half cup, about eight minutes.
4
Add the cream and cook until reduced to one cup, about 10 minutes longer.
5
Remove from heat, add the scallion greens and set aside for five minutes.
6
Transfer the cooled mixture to a blender and puree until smooth.
7
Strain into a clean saucepan.
8
Mix the peppercorns together in a small bowl, then divide them among the swordfish steaks, pressing them into the surface of the fish on one side.
9
Place the fish, pepper side up, on a lightly oiled broiling pan and broil it to the desired degree of doneness, about four to six minutes, or longer, depending on the thickness of the fish and the heat of the broiler.
10
Do not turn the fish.
11
While the fish is cooking, return the sauce to a simmer and reduce it for about two minutes, until it is thick enough to coat the back of a spoon.
12
Add salt to taste.
13
To serve, spoon some of the sauce on each four warm plates.
14
Sprinkle the chives and radish slices over the sauce, then place a swordfish steak on top.
15
Serve immediately.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup fish stock, 1 cup dry white wine, 1 1/2 cups heavy cream, 1 bunch scallions, green part only, chopped, and more.

Yes, Swordfish With Scallions And Cracked Peppercorns falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!