Sous Vide Swordfish

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From Sous Vide ANOVA - although we own a JOULE this recipe was delicious with perfect moist swordfish! Pictured while it was resting!

  • 2 (6-ounce) swordfish steaks
  • 2 tablespoons extra virgin olive oil
  • Zest and juice of 2 lemons
  • 4 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper

    • Step 1
      Set the Anova Sous Vide Precision Cooker to 130°F (55°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.

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