Swordfish burger

Using sous-vide for adding a gourmet touch in this succulent swordfish will give it a super tasty boost!

Author

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Prep Time: 01:00

Recipe Time: 00:40

Temperature : 118.4F / 48C

Ingredients

• 400gr swordfish
• EVO Oil
• 1 lemon (zest & juice)
• Mint
• Salt, Pepper & Smoked Paprika
• Fresh salad with Mango
• Cherry Tomato Confit
• Aubergine cream

Directions

1. Set your Anova Sous Vide Precision Cooker to 118.4ºF / 48.0ºC.
2. Sous vide your swordfish with EVO Oil, salt, pepper, mint and lemon (juice&zest) for 40’.
3. Pour it on a red hot pan greased with butter and let it crisps 35” per side, then let the swordfish rest for a few minutes on a grill before slicing it.