Description
Want to make restaurant-quality swordfish at home? This simple yet elegant recipe gives you tender, perfectly cooked fish with sous vide cooking. Your swordfish will stay moist while soaking up lovely flavors of herbs and citrus.
Meaty swordfish steaks become succulent, perfectly cooked portions with this recipe. The precise temperature control will give a moist and flaky texture, and a quick sear adds that beautiful finishing touch. This dish works great for weeknight dinners and special occasions.
Ingredients
- 2 swordfish steaks (6–8 oz each, about 1–1.5 inches thick).
- 2 tablespoons extra virgin olive oil.
- 2 lemons (zest and juice).
- 4 sprigs fresh thyme.
- 2 sprigs fresh rosemary.
- 2 cloves garlic, peeled.
- Salt and pepper to taste.
- Optional garnish: cucumber and radish slices.
Instructions
- Set Up: Get your sous vide water bath to 130°F (54.4°C).
- Prepare Fish: Add generous salt and pepper to swordfish steaks. Take off any skin.
- Prepare Marinade: Mix herbs, peeled garlic, 1 tablespoon olive oil, lemon zest, and juice in your vacuum-sealable or zip-lock bag.
- Bag and Seal: Put seasoned swordfish in the bag with marinade. The “moist” setting works best for vacuum sealing. Water displacement method works well with zip-lock bags.
- Cook: Put the sealed bag in the water bath. Let it cook 30-45 minutes based on thickness. Thick 1.5-inch steaks need about 30 minutes.
- Finish: Take fish from the bag and dry it well with paper towels. Get a pan nice and hot over medium-high heat.
- Sear: Add your remaining olive oil to the hot pan. Give the swordfish a quick sear of 1-2 minutes each side until golden.
- Serve: Put it straight on the plate with fresh herbs or citrus if you like.
Notes
Temperature Guide:
– 120°F for rare
– 130°F for medium (recommended)
– 145°F for well-done
Important Tips:
– Keep cooking time under 60 minutes to maintain the best texture
– Use fish pieces with equal thickness
– Make sure fish is completely dry before searing
– High heat works best for grilling (600-700°F) with 1-2 minutes per side
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Sous Vide