Halibut Steaks au Poivre

For the best flavor, always grind or crush pepper just before using it. For this dish, crush whole black peppercorns in a mortar with a pestle. To give the steaks a colorful look and an interesting change in flavor, use a blend of black, green and white-or even pink-peppercorns. Black peppercorns are the hottest of the four. Green peppercorns are immature black peppercorns that have been brined to preserve them, and white peppercorns are black ones with the outer layer removed. Pink peppercorns are actually the berry of a type of rose plant.
Average Customer Rating:
2 out of 5
 out of 
(1 Review) 1
0 of 1(0%)reviewers would recommend this recipe to a friend.
Customer Reviews for Halibut Steaks au Poivre
Review 1 for Halibut Steaks au Poivre
2 out of 5
2 out of 5
Dana Point, CA
May 27, 2010
Would You Recommend? No
2of 2found this review helpful.
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Okay, not great
May 27, 2010
I thought this recipe would have more flavor, but it did not, and I used excellent halibut. Unfortunately, the recipe needed a little bit of minced shallots and/or fresh lemon juice to give it more taste.