Mahi Mahi au Poivre

2 (6-ounce) mahi mahi filets

2 tablespoons peppercorns, lightly crushed

2 tablespoons vegetable oil

2 tablespoons butter, divided

1 shallot, minced

3 tablespoons brandy or Cognac

1/2 cup chicken stock

1/2 cup heavy cream

1 teaspoon Dijon mustard

Salt to taste

Season fish lightly with salt, then press peppercorns onto the top of each fillet. 

In a medium skillet over medium-high, heat oil. Sear fish, pepper side down, 3 to 4 minutes, then turn and cook 3 to 4 minutes more until fish is opaque and is not squishy when you press it lightly with a finger. 

Remove from pan and set aside. Add 1 tablespoon butter to pan. Once it is melted, add shallot and sauté until translucent, about 2 minutes. Add brandy and let reduce by half, about 1 minute. 

Whisk in chicken broth and cream and let reduce until a thick sauce forms, about 7 minutes. Whisk in remaining butter and mustard. Season with more cracked pepper. To serve, spoon sauce onto plate and place fish on top. 

Serve immediately.