Hey, friend! Are you ready to elevate your dinner game? Let me introduce you to Buttery Swordfish au Poivre—a dish that’s guaranteed to impress, whether you’re making it for a special occasion or just because you deserve something spectacular. Think perfectly seared swordfish with a rich, peppery sauce that’s so decadent, you’ll want to lick the plate clean (but we’ll keep it classy, don’t worry!). Trust me, this one’s going to steal the spotlight on your dinner table.
The moment that buttery sauce hits your taste buds, you’ll be hooked. It’s savory, a little spicy from the cracked pepper, and the swordfish is so tender it practically melts in your mouth. Seriously, if you’ve never cooked swordfish before, this recipe will make you a believer. Ready to dive in? Let’s make some magic in the kitchen!
Why You’ll Love Buttery Swordfish au Poivre
This isn’t just a dish—it’s an experience. Whether you’re cooking for yourself, treating a loved one, or hosting a dinner party, this dish is going to take your meal to the next level. Here’s why it’s a winner:
Versatile
Buttery Swordfish au Poivre is perfect for a romantic dinner for two, a casual family meal, or an impressive dish to serve guests. It feels fancy, but the steps are simple enough that you can whip it up without breaking a sweat.
Budget-Friendly
Even though it feels like a gourmet dish, swordfish is often more affordable than you might think! This recipe proves that you can create something luxurious without draining your wallet. The rich, buttery sauce is what really gives this dish its wow factor.
Quick and Easy
You don’t need to be a master chef to pull this off. The process is straightforward, with just a few key ingredients that come together beautifully. Plus, it’s ready in under 30 minutes, so it’s perfect for those nights when you’re craving something special without spending hours in the kitchen.
Customizable
Want a little extra kick? Add more pepper! Or maybe a splash of brandy or a squeeze of lemon for an added layer of flavor. This recipe is a great base that you can tweak to fit your personal preferences.
Crowd-Pleasing
You can’t go wrong with a dish that combines the richness of butter and the boldness of pepper. This will wow your guests and have them asking for seconds. It’s an elegant yet comforting meal everyone will love!

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Ingredients
Here’s the beauty of this dish—it’s made with just a handful of ingredients, but together, they create something truly special. Let’s take a closer look:
Swordfish Steaks
The star of the show! Swordfish is meaty, hearty, and holds up beautifully when seared, making it perfect for this recipe. You’ll get that satisfying, melt-in-your-mouth texture with each bite.
Black Peppercorns
This is what gives the dish that classic “au poivre” kick. The freshly cracked pepper adds heat and depth, perfectly complementing the mild, savory swordfish.
Butter
The rich, creamy butter forms the base for the sauce, creating a luxurious texture that coats the fish and takes this dish from good to out-of-this-world. It’s what makes the dish so irresistibly flavorful.
Garlic
A little bit of garlic goes a long way in adding flavor to the sauce. It’s subtle, but adds that warm, aromatic kick that blends perfectly with the pepper and butter.
Heavy Cream
For the sauce, you’ll want something rich like heavy cream to give it that smooth, silky texture that makes it feel indulgent.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to cook? Let’s go! You’re just a few steps away from creating something amazing.
Preheat Your Pan
Start by heating a large skillet over medium-high heat. You want the pan to be nice and hot so you can get a beautiful sear on the swordfish.
Season the Swordfish
Generously season both sides of the swordfish steaks with salt and freshly cracked black pepper. Don’t hold back—this is where the flavor starts!
Sear the Swordfish
Add a little butter to your hot skillet, then carefully place the swordfish steaks in the pan. Sear them for about 3-4 minutes per side, depending on the thickness of the fish. You’re looking for a nice golden brown crust on the outside, while the inside stays tender and juicy.
Make the Buttery Sauce
Once the swordfish is cooked, remove it from the skillet and set it aside. In the same pan, add more butter and a bit of garlic. Let it cook for a minute until the garlic becomes fragrant, then add in the heavy cream. Stir everything together until it forms a rich, velvety sauce.
Finish the Dish
Return the swordfish to the pan, spooning the sauce over the top. Let it cook for an additional minute or two, just to heat everything through and let those flavors mingle.
Serve and Enjoy
Once your swordfish is perfectly cooked and coated in that decadent sauce, it’s time to serve! Garnish with a sprinkle of fresh cracked black pepper, and you’re ready to indulge.
How to Serve Buttery Swordfish au Poivre
This dish is rich enough to be enjoyed on its own, but here are a few ways you can serve it up to make the meal even more fabulous:
Fresh Salad
Pair it with a crisp, light salad—maybe with some mixed greens, arugula, or a lemon vinaigrette. A refreshing salad helps balance out the richness of the fish and sauce.
Roasted Vegetables
Roasted vegetables, like asparagus, zucchini, or carrots, make the perfect side to this dish. Their natural sweetness pairs wonderfully with the savory swordfish.
Crusty Bread
You’ll want something to soak up every last bit of that luxurious sauce, and warm, crusty bread is the way to go. A simple baguette or garlic bread will do the trick!
Creamy Mashed Potatoes
For an extra comforting touch, serve the swordfish with creamy mashed potatoes. The buttery sauce from the fish is the perfect complement to the smooth, velvety potatoes.
Additional Tips
Want to make this dish even more spectacular? Here are a few tips:
Prep Ahead
While this recipe is quick, you can prep ahead by cracking the peppercorns and getting the garlic ready in advance. It’ll save you a few minutes when you start cooking!
Spice It Up
If you love heat, don’t be shy with the pepper! You can also add a pinch of cayenne for an extra kick. Or, splash in a little brandy to deglaze the pan for an added layer of flavor.
Dietary Adjustments
If you’re looking to make this dish dairy-free, you can use coconut cream or another plant-based cream. Just keep in mind that the flavor will be a bit different, but still delicious!
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, gently warm the swordfish in a skillet over low heat to avoid overcooking.
FAQ Section
Q1: Can I substitute the swordfish for another type of fish?
A1: Absolutely! If you can’t find swordfish, you can use other meaty fish like tuna, halibut, or mahi-mahi. The cooking time may vary slightly depending on the thickness of the fish.
Q2: Can I make this dish ahead of time?
A2: This dish is best served fresh, but you can make the sauce ahead of time and store it in the fridge. Just reheat it gently when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.
Q4: Can I freeze this dish?
A4: We don’t recommend freezing this dish, as the texture of the swordfish and sauce may change upon thawing.
Q5: Can I make the sauce without cream?
A5: You can use milk or a non-dairy cream alternative, but keep in mind the sauce will be less rich and creamy.
Conclusion
And there you have it—Buttery Swordfish au Poivre, a dish that’s sure to impress and satisfy. Whether you’re cooking for a special occasion or just want to treat yourself to something extraordinary, this recipe is a must-try. So, grab your swordfish, heat up the pan, and get ready for an unforgettable meal! Enjoy!
PrintButtery Swordfish au Poivre
A luxurious French-inspired twist on steak au poivre, this dish swaps beef for meaty swordfish steaks while keeping the buttery, creamy peppercorn sauce. Quick, elegant, and perfect for a fine dining experience at home
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Searing, Sauce
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 2 tbsp black peppercorns
- 2 (6-ounce) swordfish steaks
- ½ tsp salt
- 2 tbsp salted butter, divided
- ¼ cup finely diced shallot
- ¼ cup brandy or cognac
- ½ tsp Dijon mustard
- ¼ cup heavy cream
Instructions
-
Crush the Peppercorns:
Using a knife or mortar and pestle, crush the peppercorns to a coarse texture. -
Season the Swordfish:
Pat the swordfish dry with a paper towel.
Sprinkle salt evenly on both sides.
Press the swordfish into the crushed peppercorns to form a thick, even coat. -
Sear the Swordfish:
Heat 1 tbsp butter in a heavy-bottomed skillet over medium heat.
Add swordfish and sear for 3–4 minutes per side, until cooked through.
Remove the fish and set aside. -
Make the Sauce:
Lower heat to medium-low and melt the remaining butter.
Add shallots and sauté for 1–2 minutes until fragrant and soft.
Pour in brandy, scraping up any bits from the pan. Reduce for 1 minute.
Stir in mustard, cream, and resting juices from the fish.
Cook for 1–2 minutes, stirring, until the sauce is creamy and emulsified.
-
Plate & Serve:
Spoon the sauce onto plates and place the swordfish steaks on top.
Serve immediately with roasted vegetables or a fresh salad.
Notes
- If you don’t have brandy or cognac, you can substitute with white wine or vegetable broth for a lighter version.
- For a spicier kick, you can add more crushed black pepper to the sauce or use a mix of black and green peppercorns.
Nutrition
- Serving Size: 1 swordfish steak with sauce
- Calories: 400
- Sugar: 1g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg