This recipe is slightly modified
from the Culinary Institute of America's "The Professional Chef" Cookbook. The
cream sauce is very zesty, so I cut back on the amount of peppercorns used in
the sauce, nor did I use fish stock as the recipe calls for; I substituted
chicken broth for the fish "fumet". I've also cut back on the amount of
Swordfish steaks you need for this recipe to feed four people.
Ingredients:
(4) 1/2-2/3 lb swordfish steaks
salt and pepper
1 2/3 cups white wine
1 2/3 cups chicken broth
2 tablespoons of cracked black peppercorns
2 tablespoons of cracked white peppercorns
2 tablespoons of cracked green peppercorns
2 bay leaves
1 cup heavy cream
1 ounce chopped chives
1 tablespoon lemon juice
Preheat broiler in oven or prepare grill for medium-high heat. Sprinkle
swordfish steaks on both sides with salt and pepper and set aside. In a large
saucepan, combine the wine, broth, peppercorns, thyme and bay leaves and simmer
mixture until it reduces by half, about 30 minutes. Remove the bay leaves. Add
the cream to the sauce and reduce it to sauce consistency, about 15 more minutes.
Add the lemon juice and chives. If using the broiler, broil swordfish steaks
about 3 and 1/2 minutes per side; grill for the same amount of time.
Immediately serve the fish with the sauce over the top.