How To Make Sous Vide Swordfish At Home
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The recipe I am going to share today is for sous vide swordfish. This technique makes sure that the fish is properly and evenly cooked. It is delicious, flavorful, and also, healthy.
The sous vide technique involves temperature-controlled cooking. The swordfish is coated with spices and then cooked in a water bath. It is then served with a delicious Romesco sauce, baked asparagus, and garnished with lemon zest and basil.
To make sous vide swordfish, coat the swordfish with spices. Put the swordfish in a plastic bag with oil. Let it marinate for half an hour. Then, cook it in the water bath for 40 minutes. Then, take it out of the bag and sear it until brown. Garnish the swordfish with lemon zest and basil. Serve it with Romesco sauce and baked asparagus.
There are other main course recipes on our blog as well that you should also check.
1. Malvani Fish Curry– Malvani fish curry is one of the most exquisite dishes from Malvani cuisine. It is filled with the richness of coconut milk and ground Malvani spices which make it mesmerizing.
2. Tuna Alfredo Casserole– This recipe is pasta made in a casserole with tuna and some vegetables. You can even use frozen vegetables in the recipe. Using frozen vegetables will be a great time saver, as you do not have to chop several vegetables.
3. Salmon Alfredo Pasta– This easy restaurant-quality Tuscan Salmon Fettuccine Alfredo comes together in less than 30-minutes, making it perfect for busy weeknights.
4. Sauteed Okra with Garlic– Okra’s delicate grassy flavor is highlighted by this simple cooking method. By cooking the pods whole, quickly, and without liquid, you avoid the factors that make it slimy.
What’s In The Post
Sous Vide Swordfish Recipe
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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.
