s SWORDFISH SALMORIGLIO *****
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s SWORDFISH SALMORIGLIO *****
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Ingredients
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Instructions *** 4-21-16 great again, pretty big piece of fish, nice and moist *** 3-5-14 excellent, split a big junk of swordfish (from boston fanuil markey) in half and cooked this waym cooked 130 for 30 then 3 minutes per side on pre heated outside grill,, excellent *** This entry was posted on May 26, 2013, in Secondi di Pesce (fish dishes) and tagged cooking, fish, food, recipes, seafood, sous-vide, sous-vide without special equipment, swordfish. Bookmark the permalink. 12 Comments Swordfish is more meaty than most other fishes. So meaty in fact, that if the swordfish is really fresh and you cut away the ‘blood meat’, you could probably fool someone into thinking he’s eating meat rather than fish. There is one issue with swordfish and that is that it is often overcooked and dry. With swordfish this happens even more often that with other types of fish. By cooking the swordfish sous-vide, it will be very tender and juicy without risk of overcooking. The nice thing about cooking fish sous-vide is that it only takes a short time, so it is possible to cook the fish sous-vide without having a sous-vide water bath. You only need a digital thermometer for this to work. Swordfish combines well with an Italian marinade called Salmoriglio, consisting of extra virgin olive oil, parsley, and lemon juice. You could also add garlic and fresh oregano, but I preferred to keep it simple. Ingredients For 2 servings 1 swordfish steak of about 2 cm (3/4 “) thick, about 400 grams (.9 lbs) 1 lemon 2 Tbsp chopped fresh flatleaf parsley 5 Tbsp extra virgin olive oil salt and freshly ground black pepper Preparation Juice half the lemon and reserve the other half for garnish. Combine 4 Tbsp olive oil with 2 Tbsp lemon juice, 2 Tbsp parsley, salt, and freshly ground black pepper in a bowl and mix. Cut the red ‘blood meat’ out of the swordfish and discard. It has an unpleasant fishy taste. Remove the skin as well. Put the swordfish in a ziploc bag and add the marinade. Submerge the bag into cold water such that the air will leave the bag. Close the bag when only the zip is above the water with as little air in the bag as possible. This is called the water displacement method. Refrigerate for an hour to marinade. Meanwhile, heat up your sous-vide water bath to 50C/122F or heat a large pot with water to the same temperature (using a digital thermometer). After the marinating time, cook the fish sous-vide at 50C/122F for 15-20 minutes. When using a pot with water, monitor the temperature with a digital thermometer and keep it as closely as possible to 50C/122F. You should get good results if you managed to keep it between 48C/118F and 52C/125F. When the swordfish is cooked, pat dry with paper towels. Brown the swordfish quickly over high heat in the remaining 1 Tbsp of olive oil, no more than 30 seconds per side. Serve immediately with some lemon. If you like you can sprinkle with fresh parsley and drizzle with some more extra virgin olive oil. Wine pairing This pairs well with a fresh dry Italian white, such as Vermentino. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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