Italian-style Baked Swordfish with Pink Peppercorn


4 swordfish or halibut steaks (each about 1-inch thick and 5 to 6 oz)
1/3 cup whole pink peppercorns
8 teaspoons honey
4 large butter lettuce leaves, rinsed and crisped
2 jars marinated artichoke hearts, about 12 oz, drained
lemon wedges


  1. In a (1 to 1.4-liter) pan, combine peppercorns and about 2 cups water. Bring to a boil over high heat; then reduce heat and simmer until peppercorns are slightly softened (about 4 minutes). Drain well.
  2. Rinse fish and pat dry. Arrange pieces well apart in a lightly oiled shallow 10- by 15-inch baking pan. Brush each piece with 2 teaspoons of the honey; then top equally with peppercorns, spreading them in a single layer.
  3. Bake in a 400ºF (205ºC) oven until fish is just opaque but still moist in thickest part; cut to test (about 10 minutes).
  4. Place one lettuce leaf on each of 4 individual plates. Top lettuce with artichokes. With a wide spatula, lift fish from baking pan and arrange alongside lettuce. Season to taste with lemon.

Makes 4 servings.

Source: Low Fat Italian Cooking