Sous Vide Swordfish
Sous vide swordfish steaks with lemon and thyme, seared and drizzled with the cooking liquid.
Ingredients
| 2 | swordfish steaks (6-ounce) | |
| 2 tablespoons | 30 ml | extra virgin olive oil |
| 2 | Zest and juice of lemons | |
| 4 | fresh thyme sprigs | |
| ā | Kosher salt and freshly ground black pepper |
Instructions
Recipe Temp: 54.4Ā°C / 130Ā°F. Recipe Time: 00:30 (45 if the fish is larger). Prep Time: 00:15.
Step 1: Set the Anova Sous Vide Precision Cooker to 130Ā°F (55Ā°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 1: 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 2: 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 3: Divide the swordfish between two serving plates and drizzle with some of the cooking liquid from the bag. Serve.