Sautéed Pepper-Crusted Fish Steaks

Let's Cook

1. Step 1.

   Dry-brine: 4 thick tuna or swordfish steaks (6 to 8 ounces each)

2. Step 2.

   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

3. Step 3.

   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

4. Step 4.

   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

5. Step 5.

   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

6. Step 6.

   Add: 1 teaspoon minced fresh tarragon or a pinch of dried tarragon, or 2 tablespoons minced parsley; Salt to taste

7. Step 7.

   Spoon the sauce over the steaks and serve.