Peppercorn Swordfish with Radishes, Chives and Green Onion Sauce - 4 servings

Ingredients:

1 C fish stock or clam juice
1 C dry white wine
1 C whipping cream
1 bunch green onions, coarsely chopped, (1 1/3 cup)
1 T cracked Szechwan peppercorns
1 T cracked black peppercorns
1 T cracked white peppercorns
4-6 to 8 oz. swordfish steaks, about 1/2" thick
1/4 C snipped chives
4 radishes, trimmed, thin sliced

Directions:

Simmer stock and wine in heavy medium pan until reduced to1/2 C. Add cream and simmer until reduced to 1 C. Pour into blender and add chopped onion tops. Let mixture stand for 5 minutes, then puree. Strain sauce into clean pot. Preheat broiler. Combine peppercorns in a medium bowl. Dredge one side of each fish steak in peppercorn mixture, pressing firmly. Set steaks, coated side up, on broiler pan. Season with salt and broil until cooked through, about 5 minutes. Simmer sauce until thick enough to coat a spoon, about 2 minutes. Remove from heat. Spoon sauce onto plates, sprinkle with chives and top with fish. Garnish with radishes and serve.