- 1 cup fish stock
- 1 cup dry white wine
- 1 ½ cups heavy cream
- 1 bunch scallions, green part only, chopped
- 1 tablespoon whole black peppercorns, cracked
- 1 tablespoon whole white peppercorns, cracked
- ¼ cup Sichuan peppercorns, cracked
- 4 swordfish steaks, 6 to 8 ounces each, trimmed of skin and fat
- Salt to taste
- ¼ cup snipped fresh chives
- 4 red radishes, thinly sliced
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
674 calories; 47 grams fat; 24 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 44 grams protein; 253 milligrams cholesterol; 300 milligrams sodium
- Preheat broiler.
- In a medium-sized saucepan, combine the stock and the wine. Bring to a simmer over high heat and cook until reduced to one-half cup, about eight minutes. Add the cream and cook until reduced to one cup, about 10 minutes longer. Remove from heat, add the scallion greens and set aside for five minutes.
- Transfer the cooled mixture to a blender and puree until smooth. Strain into a clean saucepan.
- 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. 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. Do not turn the fish.
- 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. Add salt to taste.
- To serve, spoon some of the sauce on each four warm plates. Sprinkle the chives and radish slices over the sauce, then place a swordfish steak on top. Serve immediately.