Sous Vide Swordfish

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Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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They’re called swordfish “steaks” (not filets) because when cooked correctly, this fish is as rich, tender and substantial as filet mignon. Unfortunately, it’s fairly easy to overcook swordfish, unless you’re preparing it with the Anova Sous Vide Precision Cooker. This recipe is about as simple — and quick — as it gets: Season with salt and pepper. Sous vide the swordfish steak with olive oil, lemon and herbs. Grill (swordfish loves its grill marks). Enjoy.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F (55°C).

  • Step 2

    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.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      Divide the swordfish between two serving plates and drizzle with some of the cooking liquid from the bag. Serve.

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130 F / 54.4 C Recipe Temp
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