Swordfish Steak au Poivre

If you're looking for a light dish from the grill, here's a good one. It also works great with tuna.

4 tablespoons multicolored peppercorns

2 teaspoons red chile flakes

2 teaspoons kosher salt

2 tablespoons honey

4 swordfish steaks about 1 1/2-inch thick

Citrus Rum Sauce (See Monday's post)

Preheat clean grill to medium-high heat.

Using a mortar and pestle to grind the pepercorns to a coarse texture; if you don't have a mortar, you can use a heavy-bottomed pan to crush the peppercorns in a skillet. Mix the peppercorns, chile flakes, and salt together ona. small plate. Pat each steak dry with a paper towel and paint the top side with a thin coat of honey. Press the steak hoey-side down into the pepper mix. Repeat with second side, if desired. Place each steak pepper-side down on the grill. Do not move the fish around on the grill until it is ready to be flipped, you could knock off all the pepper crust. Cook on each side 4 minutes.

Remove to serving dish and rest 5 minutes. Pour sauce over top and serve.

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Enjoy!!!

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