Fat Tuesday: Swordfish Sous Vide




I think that most fish cooked sous-vide is a little over rated.  There is something about the texture that just doesn't work for me.  There are a couple of notable exceptions:  Swordfish, Monkfish and Skate.  With both Swordfish and Monkfish, you can get thick cuts of dense fish that remain incredibly moist, and you can achieve some amazing textures.

Alas, I didn't take any other pictures.  Swordfish (thicker the cut the better), lemon zest, salt and pepper.  This was tossed into a 127F bath.  Lemon zest is an amazing ingredient when used in sous vide cooking.  It results in a very powerful and clear lemony flavor.  After the bath, I seared it in a cast iron pan. 

The only warning I have with fish in sous vide, besides the texture/consistency issues, is that it will turn to mush if you let it cook too long.   

The great thing about this was I used a minimal amount of fat (just the oil in the pan for searing).  Pretty low in fat, not many calories, omega-3s, dense and protein-y... or... you know, filling.

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