Swordfish Steak au Poivre

Main Course

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 4

  • 4 tablespoons multicolored peppercorns
  • 2 teaspoons red chile flakes
  • 2 teaspoons kosher salt
  • 2 tablespoons honey
  • 4 Louisiana swordfish steaks about 1½-inch thick
  • Citrus Rum Sauce (recipe follows)

Citrus Rum Sauce

  • 1 cup dry white wine
  • ½ cup vegetable stock
  • 4 tablespoons dark rum
  • 4 tablespoons rice wine vinegar
  • 2 teaspoon fresh thyme or tarragon, minced
  • 2 lemons, zested and juiced

Swordfish Steak au Poivre

Swordfish Steak au Poivre

Click image to enlarge



Preheat a clean grill to medium high heat.

Use a mortar and pestle to grind the peppercorns to a coarse texture; if you don’t have a mortar, you can use a heavy bottomed pan to crush the peppercorns in a skillet. Mix the peppercorns, chile flakes, and salt together on a small plate. Pat each steak dry with a paper towel and paint the top side with a thin coat of honey. Press the steak honey-side down into the pepper mix. Repeat with second side, if desired. Place each steak pepper-side down onto the grill. Do not move the fish around on the grill until it is ready to be flipped, you could knock off all the pepper crust. Cook on each side 4 minutes.

Remove to serving dish and rest 5 minutes. Pour sauce over top and serve.

Citrus Rum Sauce, Makes ¾ cup.

Combine all ingredients in a saucepan and bring to a low boil; cook until volume is reduced to ¾ cup, about 10 minutes. Keep warm.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive