Ingredients

  • 24 ounces swordfish about 1-inch thick, skin removed, in 4 portions
  • Fine sea salt
  • 1 ½ tablespoons crushed black peppercorns
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 large shallot, minced
  • ½ cup Cognac or brandy
  • ⅔ cup heavy cream
  • 1 tablespoon minced flat-leaf parsley leaves