Peppercorn swordfish with green onion sauce

1 servings

Ingredients

Quantity Ingredient
1 cup Bottled clam juice
1½ cup Heavy (whipping) cream 1 bunch green onions, chopped
¼ cup Cracked Szechuan peppercorns
1 tablespoon Cracked black peppercorns
1 tablespoon Cracked white peppercorns
¼ cup Snipped fresh chives thinly sliced
1 cup Dry white wine
4 6 - 8 oz swordfish steaks,
4 Radishes, trimmed and

Directions

Simmer stock and wine in a heavy medium sized saucepan and reduce to ½ cup. Add cream and simmer until reduced to one cup; pour into blender. Add chopped green onion tops, mix with a spoon and let stand for about 5 minutes, then puree. Strain sauce into a clean saucepan.

Preheat broiler and combine peppercorns in a bowl. Dredge one side of each fish steak in the peppercorn mixture, pressing the peppers firmly into the fish. Set steaks coated side up on the broiler pan, season to taste with salt. Broil until cooked through, about 5 minutes. Meanwhile, simmer sauce until thick enough to coat a spoon, about 2 minutes. Remove from heat and spoon sauce onto serving plate and sprinkle with chives. Top sauce with swordfish, garnish with radishes and serve.

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