Italian-Style Sous Vide Swordfish Recipe
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.
Expert Tips That I Recommend
- You need to choose thick and fresh swordfish with a clean, mild smell.
- Make sure you pat the fish dry properly, as it helps in creating a better golden crust.
- It is important to let the seasoned fish rest for a while, as it helps in adding deep flavor.
- Do not keep flipping the fish, but let it cook from each side for a few minutes so that it creates a flavourful crust.
- Do not cook fish for long hours, as it can make it dry.
Recipe Variation for Different Diets
- Keto Version: Make sure all the packaged seasonings you are using are sugar-free.
- Gluten-Free Version: Add fresh ingredients instead of packaged ones to enjoy a gluten-free version.
Storing And Reheating This Recipe
Storing
- Once the recipe is prepared, let it cool down. Then add fish, sauce, and asparagus in different airtight containers. It will remain fresh up to 2- 3 days,s and enjoy whenever you want to.
Reheating
- Oven: First preheat the oven to 275 degrees F. Then add swordfish to an oven-safe dish and warm for 10-15 minutes. Avoid high heat as it can affect the texture of the fish.
- Stovetop: Take a skillet, add warm oil, and fish in it. Then heat each side well.
What To Serve With This Recipe
Italian-Style Sous Vide Swordfish Recipe can be enjoyed with more filling options like wild rice pilaf and herbed couscous. You can also enjoy it with cucumber tomato salad to keep it light and refreshing.
Printable Version
Sous Vide Swordfish Recipe
Ingredients
For the Swordfish
- 4 Swordfish Portions about 6 ounces each (170 grams)
- ½ Teaspoon Paprika
- ¼ Teaspoon Ground Coriander
- 2 Tablespoons Olive Oil
For the Romesco Sauce
- ½ cup Roasted Red Peppers coarsely chopped
- 3 Tomatoes preferably plum, coarsely chopped
- ½ Cup Roasted Almonds
- ¼ Cup Fresh Parsley
- 1 Tablespoon Olive Oil
- ½ Tablespoon Paprika
- ¼ Teaspoon Cayenne Pepper Powder
- 2 Cloves Garlic
- 1 Tablespoon Fresh Lemon Juice
For the Asparagus
- 2 Pounds Asparagus ends trimmed off (900 grams)
- 1 Tablespoon Minced Garlic
To Assemble
- Lemon zest
- Basil leaves
Equipment
- Bowl
- Spoon
- Blender
- Roasting Sheet
- Ladle
Method
- To Prepare Swordfish. First, preheat the water bath to 130 degrees F.
- Take a bowl and mix the spices. Sprinkle salt and pepper on the fish, then sprinkle the spice mix on it.
- Place it in the sous vide bag with some olive oil and seal it lightly. Let the fish sit in dry brine for 30 minutes, then add it to the water bath and cook for 15-45 minutes, until heated through.
- For Romesco Sauce. In a blender, combine ⅔ of the red pepper and 3 tomatoes with almonds, parsley, olive oil, paprika, cayenne, garlic, and lemon juice.
- Blend into a smooth paste and adjust the seasoning to your preference.
- For the Asparagus. Preheat the oven to 400 degrees F. Toss the asparagus with olive oil, garlic, salt, and pepper.
- Keep it on a roasting sheet, then cook for 20-30 minutes, until tender.
- To assemble, take the swordfish out of the bag and dry it with a paper towel. Sear it over high heat until well browned, then remove from heat.
- Add asparagus to a plate and top with swordfish. Spoon some Romesco sauce and sprinkle with lemon zest. Top with basil leaves and drizzle with olive oil, then serve.
Tag @fxprecipes and let us know how it was — we’d love to share your pictures.
FAQs About Italian-Style Sous Vide Swordfish Recipe
How can I enjoy a good crispy crust on swordfish?
To get a crispy crust, make sure your fish is completely dry before you rub on the seasoning. Also, the pan should be very hot with little oil, and keep the fish moving for a while so each side gets properly crispy and forms a beautiful golden-brown crust.
How do I fix the thick consistency of my Romesco sauce?
You can fix it by adding a splash of water or some cooking oil while cooking it.
Why is my outside browned and the center is undercooked?
This happens when the pan is too hot, depending on the steak’s thickness. First cook it gently, then finish off with a high-heat sear.
Why is my swordfish watery after sous vide cooking?
While cooking, swordfish naturally releases water. Pat the fish completely dry before cooking it.
More Recipes That You Can Try
Hearty Jamie Oliver Fish Pie Recipe
Easy Blackened Swordfish Recipe
Delicious Red Lobster Flounder Recipe
Cracker Barrel Meatloaf Copycat Recipe
Conclusion
The Italian-Style Sous Vide Swordfish is an elegant way to devour tender swordfish with Mediterranean flavors. The best thing about this recipe is that you can enjoy it with roasted asparagus and tangy Romesco sauce, making it a perfect addition to your dinner menu. Once you try out this recipe, do let me know how it turned out for you.
Let's Connect
Follow us on our social media platforms.
You can subscribe to FXP Recipes to get weekly recipes in your inbox. If you make this recipe, leave a comment, rate it, and tag us in your photos on social media.
Related Articles
More recipes you might like from FXP Recipes.
