Sous Vide Swordfish with Romesco Sauce

Prep Time7 mins
Cook Time45 mins
Resting Time30 mins
Total Time1 hr 22 mins
Course: Main Course
Keyword: asparagus, Romesco sauce, sous vide, swordfish
Servings: 4
Author: Jason Logsdon

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.