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.
1 swordfish steak of about 2 cm (3/4 “) thick, about 400 grams (.9 lbs)
2 Tbsp chopped fresh flatleaf parsley
5 Tbsp extra virgin olive oil
salt and freshly ground black pepper
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.
This pairs well with a fresh dry Italian white, such as Vermentino.