Swordfish Au Poivre
For the original recipe and instructions, see “Swordfish Au Poivre” at cooking.nytimes.com
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
Recipe copyright
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