Olive Oil Sous Vide Swordfish

Ingredients for 2

• 2 Each | 8 Oz Swordfish Steaks

• To Taste Kosher Salt

• To Taste Black Pepper, freshly cracked

• 1/4 Bunch | 3 g Thyme, chopped

• 1 Each | 3 g Garlic Clove, minced

• 1/2 Each | 1 g Lemon, zested

• 3 1/2 Tablespoons | 28 g Olive Oil

Directions

• Step 1

  Fill water bath & set temperature to 130 degrees F / 54.4 degrees C.

• Step 2

  Season swordfish with salt & pepper.

• Step 3

  In a bowl, add minced garlic, chopped parsley, thyme, & olive oil; mix well.

• Step 4

  Place each seasoned swordfish steak into a vacuum sealable bag.

• 

  Step 5

  Spoon 1 Tablespoon of herb oil into each vacuum bag to coat the swordfish.

• Step 6

  With the vacuum sealer on “moist” place the open end of the bag into the vacuum sealer, & close.

• Step 7

  Hang bag off the counter top to ensure liquid does not enter vacuum chamber then Vacuum, & Seal each bag.

• 

  Step 8

  When water bath temperature reaches 130 degrees F / 54.4 degrees C, place sealed swordfish into water bath.

• Step 9

  If the swordfish is 1.5 inches thick, it should take approximately 30 minutes to cook through. For thicker steaks, you may need to add on an additional 5 -10 minutes.

• Step 10

  When fish is finished cooking, remove from water bath.

• Step 11

  Heat pan to medium – high.

• Step 12

  Carefully remove swordfish from bag & discard liquid.

• Step 13

  Dab fish lightly with a lint-free towel or paper towel to remove excess liquid.

• 

  Step 14

  At this point, the fish is cooked & ready to eat but we’re looking to add a little extra flavor to the exterior. Lightly oil your heated pan & sear fish for up to 1 minute only on presentation side.

• 

  Step 15

  Using a spatula carefully place swordfish onto a lint free towel, seared side up.

• Step 16

  Squeeze fresh lemon on top.

• Finishing Steps

• 

  Step 0

  Learn to make the full recipe by visiting www.eatccc.com/recipes

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