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:
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5
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Customer Reviews for Halibut Steaks au Poivre
Review 1 for Halibut Steaks au Poivre
5 out of 5
5 out of 5
Ginwin
,Rancho Murieta
,CA
July 27, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Light and perfect for summer
July 27, 2014
Delicious made with salmon filets as well. I could eat this daily.
Pros: Quick, Easy, Healthy, Appearance, Adaptable, Will Make Again