2 cups sour cream 1/2 cup dry white wine 6 tablespoons fresh lime juice 3 tablespoons green peppercorns 6 6-ounce salmon steaks (about 1 inch thick) Mix breadcrumbs, butter, shallots, Szechwan and black peppercorns and garlic in processor until peppercorns are coarsely ground. Season with salt and pepper. Blend sour cream, wine, lemon juice and green peppercorns in small bowl. Season with salt and freshly ground pepper. Prepare barbecue (high heat), preferably with mesquite. Grease grill rack. Brush salmon liberally with peppercorn butter. Arrange on rack and grill until just opaque, turning once, about 7 minutes. Preheat broiler. Transfer salmon to broiler pan. Brush liberally with peppercorn butter. Broil until crusty, 1 to 2 minutes. Serve immediately with sour cream sauce. fish 14