Sous Vide Swordfish

I am always looking for deals on food for myself and my family. This week Swordfish Steaks were on sale, so I decided to give them a try. I honest don't ever remember having Swordfish, so I was hoping it would be something my family and I would enjoy.

In order to make sure I cooked it properly I decided to Sous Vide cook it. This way I could guarantee I wouldn't overcook it.

I also decided to make a homemade Butter sauce, with shallots, garlic and white wine. So will my family and I enjoy our first try of Sous Vide Swordfish? Watch my video to find out!

Ingredients:

Swordfish Steaks

Kosher Salt

Seafood Seasoning (I used Luvafoodie Seafood Lovers Blend)

Beurre Blanc Sauce:

2 Shallots

1 Stick of Butter (8tbsp)

1 tbsp Capers

2 Cloves of Garlic

Juices from the Bag

4 tbsp White Wine

1 tbsp Dijon Mustard

4 tbsp Heavy Cream

1/2 Lime Juice

Start by lightly salting the Swordfish. Next apply some Seafood seasoning. Make sure to apply on both sides. Place the Swordfish in a Freezer bag, and Sous Vide cook at 130 degrees for 30-45 minutes. When done carefully remove the Swordfish from the bag. Be careful, as it will be very tender. Also make sure to keep the liquid from the bag, as this will be used for our sauce.

To prepare the sauce start my melting 1/2 stick of Butter in a sauce pan. Add the diced Shallots and Garlic. Saute for a few minutes. Next add the liquid from the bag, Mustard, Capers and White Wine and the rest of the Butter. Stir and continue to cook for 10 minutes or so.

Finally add the juice from 1/2 a Lime and the Heavy Cream. Stir and allow to simmer for a few more minutes.

Next sear the Swordfish, using either a grill, hot pan or in the Oven. Sear only for around 60-90 seconds on each side. Serve immediately and drizzle the Butter Sauce on top. Enjoy!

To watch me prepare this recipe step by step, simply watch my video below.