Equipment
* optional
Ingredients
Swordfish
- 360 g swordfish steaks, fresh, 2.5cm thick
- 10 g black peppercorns, whole
- 5 g sea salt
- 15 ml neutral oil
Cognac Cream Sauce
- 30 g unsalted butter, cubed
- 1 shallot, finely minced
- 60 ml cognac
- 120 ml heavy cream, min 35% fat
- 5 ml lemon juice
- 5 g chives, minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 728 kcal
- Protein
- 38 g
- Carbohydrates
- 8 g
- Fat
- 54 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 1137 mg
- Saturated Fat
- 25 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 219 mg
- Potassium
- 940 mg
- Calcium
- 83 mg
- Iron
- 1.5 mg
- Magnesium
- 70 mg
- Phosphorus
- 516 mg
- Zinc
- 1.5 mg
- Vitamin A
- 421 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 26.0 mcg
- Vitamin E
- 4.6 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 3.2 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.23 mg
- Niacin
- 14.1 mg
- Folate
- 16 mcg
- Water
- 186 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the swordfish steaks very dry with paper towels. Season both sides liberally with salt. Press the coarsely crushed peppercorns firmly into both sides of the fish to create a crust.
Heat the neutral oil in a heavy skillet over medium-high heat. Once the oil shimmers and is just beginning to smoke, carefully place the steaks in the pan. Sear undisturbed until a deep golden crust forms, about 3-4 minutes.
Flip the steaks and add half the butter (15g) to the pan, basting the fish slightly. Cook for another 2-3 minutes until the internal temperature reaches 58°C (136°F) for medium or 63°C (145°F) for well-done. Remove fish to a warm plate and rest.
Reduce heat to medium. Add the remaining butter and the minced shallots to the pan juices. Sauté for 2 minutes until the shallots are softened and translucent, scraping up any fond (browned bits) from the bottom.
Remove the pan from the heat source temporarily. Add the Cognac. Return to heat and carefully tilt the pan or use a long lighter to ignite the alcohol fumes (Flambé). Let the flame die down naturally, then simmer until liquid is reduced by half.
Stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce coats the back of a spoon (nappe consistency). Stir in the lemon juice and taste for salt.
Pour the sauce over the rested swordfish steaks. Garnish with minced chives and serve immediately.
Chef's Notes
- Use a mix of black, white, and pink peppercorns for a more complex aroma, but stick to black for the classic punch.
- Swordfish is the 'steak' of the sea; treat it like a beef filet. Do not constantly move it while searing, or you will lose the crust.
- If you do not consume alcohol, you can substitute the Cognac with a splash of beef stock and a teaspoon of Worcestershire sauce, though the flavor profile will shift from 'Au Poivre' to savory gravy.
- The squeeze of lemon at the end is crucial; the acidity cuts through the fat of the cream and the density of the fish.
Storage
Refrigerator: 2 days — Fish texture may become firm upon reheating. Gently warm in a pan with a splash of water.
Troubleshooting
Swordfish is dry and tough
Cause: Overcooking; swordfish has very little intramuscular fat
Fix: Cut into smaller bites and toss heavily in the cream sauce to add moisture
Prevention: Use a meat thermometer and pull the fish at 55-58°C (130-136°F) as carryover cooking will finish it
Sauce is too thin
Cause: Cream wasn't reduced enough or heat was too low
Fix: Simmer for another 1-2 minutes; do not boil aggressively or it may split
Prevention: Simmer briskly after adding cream until large bubbles form
Cultural Context
This dish is a maritime adaptation of the French bistro classic 'Steak au Poivre,' traditionally made with beef filet mignon. By swapping beef for swordfish—a fish known for its firm, meaty texture—the dish retains the bold, peppery aggression of the original while offering a lighter, seafood-forward elegance typical of coastal French cuisine.
