Sous Vide Swordfish Recipe
Sous Vide swordfish is made using the French sous vide technique. The fish is seasoned and then placed in a zip lock bag. It is then cooked in a temparature controlled water bath. It is served with Romesco sauce and asparagus.
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine Italian
Servings 2
Calories 572 kcal
Blender
Baking Sheet
Oven
Water Bath
For Swordfish 6 ounces Swordfish Portions ½ teaspoon Paprika 2 tablespoons Olive Oil ½ teaspoon Ground Coriander For the Romesco Sauce ½ cup Red Peppers (roasted) 3 Tomatoes ½ cup Roasted Almonds ¼ cup Fresh Parsley 1 tablespoon Olive Oil ½ tablespoon Paprika ¼ teaspoon Cayenne Pepper Powder 2 cloves Garlic 1 teaspoon Fresh Lemon Juice For the Asparagus 2 pound Asparagus 1 tablespoon Garlic (minced) For Assembly 3 teaspoons Lemon Zest 2 Basil Leaves
For Swordfish At 130°F, preheat the water bath.
In a bowl, add the paprika and coriander powder. Apply salt, pepper and the spice mixture on the swordfish.
In a sous vide bag with olive oil, add the swordfish. Keep it in the bag for 30 minutes.
After 30 minutes, place it in the water bath for 40 minutes, until heated.
For the Romesco Sauce In a blender, add red peppers, tomatoes, almonds, parsley, olive oil, paprika, cayenne, garlic, and lemon juice.
Blend them until it will turn into a paste and add salt and pepper accordingly.
For the Asparagus At 400°F, preheat the oven.
On a roasting sheet, place those and roast for 30 minutes or until tender, remove from heat to serve.
For Assembly Take swordfish out from the bag and dry it with a paper towel. Sear it over high heat until it turn brown.
On a serving plate, place asparagus and top it with the lemon zest, basil leaves, and Romesco sauce.
Calories: 572 kcal | Carbohydrates: 19 g | Protein: 43 g | Fat: 39 g | Cholesterol: 112 mg
Keyword Italian, Sous vide, Sous Vide Swordfish