Ingredients
2 lbs Swordfish – Cut into 8oz steaks
4 oz cracked black peppercorns
1 oz olive oil

Method
Evenly coat fish steak with ppercorns. Preheat cast iron skillet over high heat, add olive oil, place fish into skillet and cook evenly. Approx three minutes per side.

Sauce
6 oz heavy cream
4 oz green peppercorns
2 oz olive oil
1 stick salted butter
1 oz brandy
1 med onion chopped
1 clove garlic crushed

Heat olive oil over med/high heat. Add onion and garlic and cook until carmalized. Remove from heat and quickly deglaze pan by adding brandy. When flame dies, return to medium heat, add cream and peppercorns while being careful not to scorch the cream. Add butter and salt to taste and simmer on low for 5 minutes.

Pour sauce onto serving dish, place fish over sauce. Pour remainder of sauce over fish and serve. Balance the spice and richness of this dish with your favorite Sauvignon Blanc or a Kabinett Riesling. Created by Chef Joe Cassico, Joe’s Riverside Grill.