Sous Vide Swordfish with Romesco Sauce
Equipment
- Large Bowl
- Blender
- Roasting Sheet Pan
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
For the Swordfish
- 4 6 oz swordfish portions
- 1/2 tsp paprika
- 1/4 tsp coriander
- 2 tbsp olive oil
For the Romesco Sauce
- 1/2 cup roasted red peppers coarsely chopped
- 3 plum tomatoes coarsely chopped
- 1/2 cup roasted almonds
- 1/4 cup fresh parsley
- 1 tbsp olive oil
- 1/2 tbsp paprika
- 1/4 tsp cayenne pepper powder
- 2 cloves garlic
- 1 tbsp fresh lemon juice
For the Asparagus
- 2 lbs asparagus ends trimmed
- 1 tbsp garlic minced
To Assemble
- lemon zest
- basil leaves
Instructions
For the Swordfish
- Preheat a water bath to 130°F.
- Mix the spices together in a bowl.
- Salt and pepper the swordfish then sprinkle with the spice mixture.
- Place in the sous vide bag with the olive oil and lightly seal.
- Let the fish sit for 30 minutes for the dry brine to take effect then place in the water bath and cook for 15 to 45 minutes, until heated through.
For the Romesco Sauce
- Place two-thirds of the red peppers and the 3 tomatoes into a blender.
- Add the almonds, parsley, olive oil, paprika, cayenne, garlic, and lemon juice.
- Blend until relatively smooth.
- Salt and pepper to taste.
- Add the remaining red pepper and tomato then blend until just broken up.
For the Asparagus
- Preheat an oven to 400°F.
- Toss the asparagus and garlic with olive oil then salt and pepper it.
- Place on a roasting sheet then cook, stirring once or twice, about 20 to 30 minutes or until tender.
- Remove from the heat.
To Assemble
- Take the swordfish out of the bag and dry it thoroughly using paper towels or a dish-cloth.
- Sear one side over high heat just until browned, 1 to 2 minutes.
- Remove from the heat.
- Place some asparagus on a plate and top with the swordfish.
- Spoon the romesco sauce on top and sprinkle with the lemon zest.
- Top with the basil leaves, drizzle with olive oil then serve.
