Sunday Dinner

Happy Sunday! It’s our favorite day of the week to cook. So every Sunday we share a recipe so you can cook along with us.

Swordfish Au Poivre and Shoestring Truffle Fries

Hey friends,

While swordfish is often considered a delicacy—something reserved for high-end seafood restaurants or special occasions—it’s actually one of the easiest fish to cook at home. A hearty alternative to red meat, swordfish’s firm texture and mild flavor make it the perfect match for bold ingredients, like the peppery kick of a classic Au Poivre sauce.

Whether it’s date night, a dinner party, or just because it’s Sunday and you deserve it, this dish brings big flavor to the table.

For more recipes like this, and free virtual cooking classes, visit withhomemade.com/cooking-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Swordfish Au Poivre:

• 2 1-inch swordfish steaks

• 1 tablespoon canola oil

• 1 tablespoon salt

• 1 teaspoon ground black pepper

• 1 tablespoon unsalted butter

• 1 small shallot, minced

• 2 tablespoons green peppercorns, lightly chopped

• 3 tablespoons butter

• 1⁄2 cup white wine

• 1⁄2 cup cream Lemon wedges

For the Shoestring Truffle Fries:

• 2 russet potatoes

• Canola oil for deep frying, 3-4 inches of oil

• Salt and ground black pepper to taste

• 1⁄2 teaspoon truffle Oil

• 2 tablespoons grated parmesan

• 1 tablespoon parsley, minced

Upcoming Schedule

Wednesday 4/2 at 4:00pm PT

Sheet Pan Pizza (~50min)
This thick, airy, and crispy-bottomed sheet pan pizza is everything you want in focaccia meets pizza—golden, olive-oil rich crust that’s soft inside and crunchy at the edges, with all your favorite toppings. The dough is low effort, high reward, rising slowly to develop maximum flavor and texture. Chef instructor: Joel

Thursday 4/3 at 11:00am PT

Piña Colada Tres Leches Cake (~50min)
This Piña Colada Tres Leches Cake is tropical, rich, and totally unique—a mix of caramelized fruit, ultra-moist sponge, and cool, creamy topping. Chef instructor: Alex

Thursday 4/3 at 4pm PT

Spicy Tuna Rolls with Sunomono Salad (~50min)
A homemade take on the classic sushi roll—fresh, spicy, and surprisingly simple to make! Precision is key here—razor-thin cucumber matchsticks, clean avocado slices, and a sharp blade gliding effortlessly through each roll. Chef instructor: Christa