SAUTÉED PEPPER-CRUSTED FISH STEAKS
4 servings
If desired, substitute ¾ cup chicken stock plus 2 tablespoons lemon juice for the wine in the pan sauce made after cooking the fish. Reduce as directed. Please read About Searing, Sautéing, and Pan-Frying Fish.
Dry-brine:
- 4 thick tuna or swordfish steaks (6 to 8 ounces each)
Rinse off the salt and pat dry. Press onto both sides of the steaks:
- 2 tablespoons coarsely cracked black peppercorns or a mixture of cracked black, white, pink, and green peppercorns
Any pepper that does not adhere can be sprinkled onto the fish while it cooks. Heat in a large skillet over medium-high heat:
- 2 tablespoons vegetable oil
When hot, add the steaks to the skillet and brown them for 2 to 3 minutes on each side, or until the internal temperature is 120° to 125°F for rare to medium-rare. Transfer to a warmed platter and reduce the heat to medium. Add to the skillet:
- 1 cup dry red or white wine
- 1 small shallot, minced
Cook, stirring, until the wine is reduced by about one-third and the shallots are softened, about 2 minutes. Remove from the heat and whisk in bit by bit:
- 2 tablespoons butter, cut into small pieces
Add:
- 1 teaspoon minced fresh tarragon or a pinch of dried tarragon, or 2 tablespoons minced parsley
- Salt to taste
Spoon the sauce over the steaks and serve.