Hey there, seafood enthusiasts! Ever found yourself drooling over restaurant-grade swordfish but hesitant to cook it at home? Fret not! Today, we're diving deep into the magic of cooking swordfish—sous vide style. Picture this: Fresh swordfish, seasoned to perfection with Kosher salt and black pepper, then cooked to the ideal internal temperature using the sous vide method. A quick sear on a high-heat skillet with olive oil, and you've got yourself a piece of fish that's not just tender but mouth-wateringly tasty. Add a zing of herb butter sauce, and you'll be floating on a culinary cloud. Trust me, this recipe will give your swordfish an incredible taste that traditional methods just can't match. Grab a paper towel, your vacuum sealer or ziplock bag, and let's get started!
1 - Why You Will Love This Recipe
Prepare to fall head over heels for this swordfish sous vide recipe, my friends! We're tackling swordfish, a fish notorious for its knack of going from perfect to overcooked in a heartbeat. But worry not, because our sous vide method makes cooking this type of fish virtually foolproof. Oh, and let's talk about flavor. The combination of Kosher salt, freshly ground black pepper, and an aromatic herb infusion elevates this dish to a sublime level that even the experts at the International Sous Vide Association would give a thumbs-up to. Beyond that, the tender texture of the swordfish will melt in your mouth, all thanks to the precise temperatures of sous vide cooking. So not only do you get to savor an incredibly tasty swordfish steak, but you're also picking up some pretty advanced cooking techniques along the way.
2 - Using Swordfish For This Recipe
Alright, let's talk about the star of the show—swordfish! When you're on the hunt for the perfect piece for this recipe, set your sights on center-cut steaks. Why center-cut, you ask? These beauties boast a consistent thickness across the cut, ensuring that your swordfish cooks evenly, giving you that perfect tender bite every time. Now, where to snag this treasure? Your best bet is to visit a local fish market; the quality is usually superior, and you get to support local businesses. But hey, if you can't make it to a fish market, don't worry. You can find top-notch swordfish steaks online these days. No matter where you're shopping, don't be shy—ask the fishmonger for the freshest swordfish they've got. Trust me, it makes all the difference!
3 - Tools Needed
- Sous Vide Machine: Essential for maintaining precise temperatures, making sure your swordfish is cooked to perfection.
- Vacuum Sealer or Ziplock Bag: To lock in those flavors and ensure a tender texture.
- Large Skillet: For that irresistible sear that takes your fish from great to grand!
4 - Seasoning
Want to elevate your swordfish to a whole new flavor dimension? Let me guide you through some seasoning options that will make your tastebuds dance.
- Lemon Zest
Adding lemon zest is not just about aesthetics; it's also a game-changer for adding tanginess and depth to your swordfish. The acidity of the lemon works to lighten the dense, meaty texture of the fish, creating a more balanced flavor profile. To incorporate it, simply use a zester to grate the yellow part of a lemon peel onto both sides of your swordfish steaks before you place them into your sous vide bag.
- Fresh cilantro
This aromatic herb brings a unique blend of earthiness and subtle citrus notes, making it an excellent match for seafood dishes. Cilantro can help to elevate the natural flavors of your swordfish, lending it an exotic, almost tropical feel. To include cilantro, chop up a handful of leaves and scatter them over your swordfish steaks before sealing them in your sous vide bag. The low-and-slow sous vide method will allow the herb's oils to infuse into the fish, maximizing flavor.
Each of these seasonings offers unique benefits, adding layers of complexity and nuance to your dish. Whether you go with lemon zest or fresh cilantro, your swordfish sous vide will be anything but ordinary.
5 - Cooking Methods
Let's talk about how to bring this swordfish to life in the most delicious way possible. Whether you're a grill master, oven enthusiast, or skillet aficionado, I've got you covered.
- Searing on the Grill
Craving that irresistible smoky flavor and eye-catching grill marks? Then searing your swordfish on a preheated grill is the way to go. To achieve this, you'll want to heat your grill to high, around 450-500°F. Why high heat? It ensures that your swordfish steaks will sear quickly, locking in their moisture and giving you those Instagram-worthy grill marks. Brush a bit of olive oil on both sides of the steaks to prevent sticking, and then grill them for 1-2 minutes per side. Trust me, the high heat will caramelize the surface, offering a textural contrast and a smoky aroma that's downright addictive.
- Using the Oven
So you don't have a sous vide machine, but still yearn for that tender, flavorful swordfish? No worries, your oven can achieve similar results with a few strategic moves.
Here's how to do it:
- Preheat and Prep: First things first, preheat your oven to a low temperature of 275°F (135°C). While the oven is getting up to temp, lay out your swordfish steaks on a cutting board.
- Seasoning: Generously season both sides of the swordfish steaks with salt, freshly cracked black pepper, and maybe even a sprinkle of garlic powder for extra zing.
- Oiling: Drizzle a little olive oil over each side of the steaks. This will not only add flavor but also keep the fish moist during the low-and-slow cooking process.
- Container Choice: Place your seasoned swordfish steaks in a heat-safe container. You can use a baking dish, but make sure it's not too large; you want to keep those steaks cozy.
- Cover or Not: To better replicate the sealed environment of a sous vide bag, it's a good idea to cover your baking dish with aluminum foil. This will keep the moisture locked in and help with even cooking.
- Into the Oven: Slide the covered dish into the preheated oven.
- Cooking Time: Let it cook for about 25-30 minutes. Low and slow is the key here.
- Temperature Check: Around the 25-minute mark, check the internal temperature of the swordfish using an instant-read thermometer. You're aiming for an internal temp of 125°F (52°C) if you'll be searing it afterward, as this allows some room for additional cooking. If it's not there yet, give it another 5 minutes and check again.
- Removing from Oven: Once your swordfish hits that sweet 125°F spot, take it out of the oven. It's now ready for any additional cooking steps like searing, or you can serve it as is if you prefer.
Following these steps will give you a delicious, tender swordfish that closely mimics the texture of a sous vide-cooked steak. Happy cooking!
- Cooking Steaks on the Skillet
Short on time or lacking fancy gadgets? A trusty cast-iron skillet has got your back. However, keep in mind that skillet cooking can be a bit of a wild card when it comes to evenness and tenderness. To minimize this, heat your skillet over medium-high heat and add a tablespoon of olive oil. Once hot, place your swordfish steaks in the skillet and cook for about 3-4 minutes on each side. While this method may not deliver the exact even cooking and fall-apart tenderness that sous vide accomplishes, it will still yield a flavorful, satisfying meal when you're in a pinch.
6 - Cooking Tips
- Patting Dry: Before you even think about searing your swordfish, grab a clean towel or paper towel and meticulously pat the steaks dry on both sides. Doing this ensures that the exterior crisps up nicely during the searing process, leading to a contrast of textures that elevates the eating experience.
- Time It Right: Don't rely on guesswork when it comes to cooking times; use a sous vide timer for precise results. By setting a timer, you eliminate the risk of overcooking and ensure that the internal temperature hits the sweet spot for the most succulent swordfish possible.
- Fresh Garlic is King: If you're a fan of garlic like me, always opt for fresh garlic cloves over pre-minced or powder forms. Fresh garlic cloves release oils that infuse your swordfish with a more vibrant, robust flavor. Mince it finely or use a garlic press for even distribution.
Each of these tips plays a crucial role in mastering the art of swordfish cooking, making your culinary journey that much smoother and tastier.
7 - Storage Instructions
- In the Fridge: Store cooked swordfish in an airtight plastic bag, it can last for up to 2 days.
- In the Freezer: Vacuum-sealed bags are best here; your swordfish can last for up to a month.
- Reheating: Slowly reheat in the oven to avoid drying out the meat.
8 - Side Dishes
How about a side of fresh pineapple salsa or a zesty romesco sauce? They pair excellently with swordfish!
Final Take Away
In wrapping up this culinary adventure, I've got to say that mastering swordfish in the kitchen is an art that any home cook can tackle with a little patience and the right techniques. From carefully selecting center-cut steaks for even cooking to adding nuanced flavors through fresh garlic or zesty lemon, every step is an opportunity to refine your skills. And let's not forget about the versatility in cooking methods—whether you're a die-hard grill aficionado or an oven enthusiast, there's a technique here to make your swordfish shine. So grab your seasoning, pick your cooking method, and get ready to serve up a dish that not just satisfies the taste buds but also broadens your culinary horizon. Happy cooking!
- 1 immersion circulator
- 1 Cast iron skillet
- 1 sous vide container
- 18 oz swordfish steaks 2 steaks, preferably center cut
- ¾ teaspoon Kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 3 tablespoon unsalted butter divided
- 4 units garlic crushed and minced
- 2 units anchovy fillets
- 2 tablespoon capers drained
- 4 sprigs rosemary
Prep Your Swordfish for Sous Vide Cooking
- Season Your Swordfish: Sprinkle both sides of your fresh swordfish steaks with Kosher salt and freshly ground black pepper.
- Sous Vide Setup: Get your sous vide machine going. Set the temperature to 129°F.
- Bag It Up: Put your seasoned swordfish into a vacuum seal bag or a ziplock bag. Toss in a tablespoon of unsalted butter, 2 minced garlic cloves, and a sprig of rosemary.
- Seal the Deal: Use a vacuum sealer for the vacuum bag or the water displacement method for the ziplock bag. Make sure to get out as much air as possible to ensure the best flavors and a tender texture in your sous vide swordfish steaks.
Time to Sous Vide
- Water Bath Transfer: Carefully lower the airtight plastic bag into your preheated sous vide water bath.
- Cook Time: Let those beauties cook for 45 minutes. Trust me, this cooking method will give your swordfish an incredible taste compared to traditional methods.
- Remove and Refresh: Once the cooking time is up, take the bag out of the water bath. Optionally, you can plunge it into a heat-safe container filled with ice-cold water for 20-30 minutes if you’re not ready to sear just yet. This stabilizes the internal temperature.
- Pre-Sear Prep: Empty the contents of the bag, discarding the butter, garlic, and rosemary. Pat the swordfish dry with a clean paper towel to prep it for the next step.
The Searing Finish
- Heat it Up: Place a large skillet over medium heat to high heat and add a tablespoon of olive oil.
- Sear to Perfection: Once the skillet is hot enough, pop in your swordfish. Sear each side for about 1-2 minutes until it's golden brown. Ah, the best part of cooking swordfish, if you ask me!
- Herb Butter Sauce: Lower the heat to medium. Stir in the remaining butter, garlic, anchovy fillets, and capers.
- Herb Fusion: Take the skillet off the heat and toss in the herbs. Let them cook in the residual heat for about a minute.
The Grand Finale
- Plate it: Serve your tasty swordfish steak with the herb butter spooned right on top.
- Final Touch: Elevate the flavors with a sprinkle of fleur de sel or Himalayan salt.
Frequently Asked Questions
To whip up a batch of spicy pineapple salsa, you'll need the following ingredients:
- 1 cup of fresh pineapple, diced
- ½ red onion, finely chopped
- 1 jalapeño, minced
- ¼ cup of cilantro, chopped
- Juice of 1 lime
- ½ teaspoon of salt
- A dash of cayenne pepper
Combine all these ingredients in a bowl, toss them well, and let the mixture sit for at least 30 minutes to blend the flavors together.
Once you've cooked and rested your swordfish using the sous vide method, generously spoon your homemade spicy pineapple salsa over the top of each steak. The salsa's spicy and tangy notes will beautifully complement the swordfish's rich and tender texture.
For the shallot sauce, gather the following ingredients:
- 2 shallots, finely chopped
- Butter, 2 tablespoons
- 2 cloves of garlic, minced
- ½ cup of white wine
- 1 cup of heavy cream
- Salt and pepper to taste
- Juice of half a lemon
Start by sautéing the shallots in butter until they turn translucent. Add in the minced garlic and cook for another minute. Pour in the white wine to deglaze the pan and reduce it by half. Stir in the heavy cream and let the mixture simmer until it thickens. Finish by seasoning with salt, pepper, and a squeeze of lemon juice.
You have two delicious options to work with the shallot sauce. First, you can marinate the swordfish in the shallot sauce before sealing it in the sous vide bag, allowing the rich flavors to soak into the fish. Second, after your swordfish has cooked and rested, drizzle the warmed-up shallot sauce over the top, or serve it as a luxurious dipping sauce on the side.