Sous Vide Swordfish
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 2
2 (6-ounce) swordfish steaks
2 tablespoons extra virgin olive oil
Zest and juice of 2 lemons
4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 130°F (55°C).
Season the swordfish with salt and pepper. Place in a large zipper lock or vacuum seal bag with the olive oil, lemon zest, lemon juice, and thyme. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes, or up to 45 minutes.
When the timer goes off, remove the bag from the water bath. Carefully remove the swordfish from the bag and pat very dry with paper towels. Reserve cooking liquid.
Heat a grill, grill pan, or cast iron skillet to high (600-700 degrees). Add the swordfish and sear for 1 to 2 minutes on each side. Transfer to a plate and let rest for 5 minutes.
Divide the swordfish between two serving plates and drizzle with some of the cooking liquid from the bag. Serve.