Swordfish Sous Vide

One swordfish half can typically be turned into three or four steaks. For a quick weeknight meal, here's my preparation:

For the marinade and sauce:

3 tbsp olive oil
2 tbsp mirin
3/4 in. ginger piece
garlic clove

microplane the ginger and garlic into the mixture. I typically do this sauce up on the weekend while doing bulk food prep, but it only takes a few minutes.

Cut swordfish, bag it with the sauce, and let it marinate for at least fifteen minutes. Meanwhile,

• Fill pot of water and heat to 128 degrees.
• Toast sesame seeds. 
• Set aside and let the saucier pan cool. 
• Measure out 1 cup of medium or short grained sushi-style rice, prepare 1 1/4 cups water
• Snap the stalks from asparagus, put on a cookie sheet, prep with olive oil, salt and pepper
• heat oven to 425 degrees (you can broil them in the summer time when you don't want to heat up the interior)

Add swordfish, with marinade, to the water when it is properly heated and cook for thirty minutes.

After ten minutes, put asparagus into the oven.

After twenty minutes, start rice.

In saucier, prepare 1 tbsp sugar, 2 tbsp plain rice vinegar, 1/2 tsp salt. Stir and cook until combined. Set aside.

When swordfish is finished, remove, and pat dry. Put sauce into a small saucepan and prepare to reduce on the stove.

Heat an iron skillet, add one pat of butter and a touch of olive oil, and sear the swordfish for thirty seconds on each side.

Plate the suckers. Then add the asparagus. Then add the rice, after coating it with the vinegar mixture. Drizzle sauce on the fish. DONE.

Brazino, Whole Brazino

I'm kind of a big deal...

preheat oven to 425.

Sear the Branzino, three minutes per side, in olive oil.

Stuff the Branzino with lemon wedges and a rosemary sprig.

Put on a rack and roast for 10-15 minutes.

Remove. Turn off the oven, stupid.

Serve with caper butter.

UPDATE:

I really can't abide the searing. It just took the skin off.I also cooked this on a rack, but it was a rack designed for a chicken, and it was difficult to get the Branzino off of it without it falling apart. One could hoist it on onion rounds or lemon rounds, although the moisture would prevent crisping I imagine. This is clearly something I still need to work on...

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.