Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Bottled clam juice 1 T Cracked white peppercorns
1 1/2 c Heavy (whipping) cream 1 1/4 c Snipped fresh chives
-bunch green onions, -thinly sliced
-chopped 1 c Dry white wine
1/4 c Cracked Szechuan peppercorns 4 6 - 8 oz swordfish steaks,
1 T Cracked black 4 Radishes, trimmed and
-peppercorns

Simmer stock and wine in a heavy medium sized saucepan and reduce to
1/2 cup. Add cream and simmer until reduced to one cup; pour into
blender. Add chopped green onion tops, mix with a spoon and let stand
for about 5 minutes, then puree. Strain sauce into a clean saucepan.
Preheat broiler and combine peppercorns in a bowl. Dredge one side
of each fish steak in the peppercorn mixture, pressing the peppers
firmly into the fish. Set steaks coated side up on the broiler pan,
season to taste with salt. Broil until cooked through, about 5
minutes. Meanwhile, simmer sauce until thick enough to coat a spoon,
about 2 minutes. Remove from heat and spoon sauce onto serving plate
and sprinkle with chives. Top sauce with swordfish, garnish with
radishes and serve.

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