swordfish sous vide

Here's a super easy weekday swordfish meal.

One steak, cut into thirds. Not too thick. Quick trick: if you are saving it, put it straight in the freezer bag and freeze it.

Marinade:

3 parts soy sauce
2 parts mirin
microplaned garlic and ginger to taste. One clove garlic, a good one inch piece of ginger.

Sous vide: 130 degrees for 30 minutes.

Pull it, dry it, sear it.

Reserve the sauce. Reduce it by half, pour back over the swordfish to serve.