Sous Vide Swordfish
Sous Vide Swordfish is a great way to cook swordfish steaks perfectly every time. The sous vide method ensures that the fish is cooked evenly throughout so you can serve it with your favorite side dishes!
Swordfish is a type of fish that is found in tropical and subtropical waters around the world. It is a popular food fish because it is large and has firm flesh. Swordfish steaks are often grilled or broiled, but they can also be cooked using the sous vide method!
When cut up, swordfish is often referred to as steak because of how firm the flesh is. The large size of the swordfish also makes it a good choice for feeding a crowd!
✅Why Sous Vide Method Is The Best Way To Cook Swordfish
- Sous vide is a method of cooking food in which the food is sealed in a bag and cooked in a water bath at a consistent temperature. This cooking method allows the swordfish to retain its moisture and flavor while also ensuring that it is cooked evenly throughout.
- The sous vide method takes all the guesswork out of cooking swordfish, resulting in a perfectly cooked piece of fish every time.
- This cooking method also allows you to cook fish to your liking, whether you prefer it rare, medium, or well done.
- In addition to being cooked perfectly every time, sous vide swordfish is also extremely versatile. It can be served with various sauces and sides, making it a perfect dish for any occasion.
🦈Key Ingredients & Helpful Tools
- Swordfish – You can find this fish at your local grocery store or fish market. If you can’t find fresh, frozen swordfish is just as good and can also be cooked using the sous vide method.
- Immersion Circulator – The best immersion circulator by Anova is top-of-the-line quality and has a great app that connects with your phone. You can also use a budget-friendly brand such as the SAKI or InkBird brand.
- Vacuum Sealer – Use any basic vacuum sealer with your sous vide. You can also use these sous vide bags with hand pump for about $15.
- Vacuum Sealer Bags – Purchase a set of different sizes for ease and variety.
- Large Pot or Sous Vide Container – If you’re cooking a lot with the sous vide, it’s helpful to have a container that’s perfectly sized to hold the immersion circulator and the food its cooking. Otherwise, you can use a large pot or heat-safe container.
- Sous Vide Clips or Sous Vide Weights – These accessories are made to keep the food submerged in the water while it cooks to ensure it cooks evenly. You can purchase these or use a heavy kitchen utensil and binder clips.
Check out The Best Sous Vide Accessories for a perfect cooking experience!
💦Water Displacement Method
Don’t have a vacuum sealer? The water displacement method works by using the principle of Archimedes, which states that a body submerged in water is buoyed up by force equal to the weight of the water displaced by the body.
This means that the heat of the surrounding water cooks the food in the sealed bag without coming into direct contact with the water. This cooking method is often used to cook delicate foods such as fish, eggs, and vegetables. You can use the water displacement method to properly secure your fish for sous vide using the following steps:
- Place your food in a Ziploc freezer bag, making sure to get as much air as possible.
- Seal the bag most of the way, leaving a small opening at the end to let air escape.
- Submerge in the water letting the air come up to the top using the pressure of the water.
- Once the bag is submerged up to the seal, close it fully before fully submerging it into the water.
🚰How To Sous Vide Swordfish
1️⃣Heat the water bath: Choose your desired temperature using the table below and fill your pot or sous vide container with water. Add the immersion circulator and set the correct temperature.
2️⃣Prepare the fish: Pat the fish dry completely, then add desired dried seasonings and/or butter. Place the fish in a vacuum-sealed bag in a single layer or use the water displacement method to remove the air.
3️⃣Sous vide the swordfish: Once the water has come up to temperature, submerge the fish into the water bath and use weights or clips to keep it down. Cook for 45 minutes, depending on the size or if it’s frozen.
4️⃣Finish and serve: Once it’s finished cooking, remove from the water bath with tongs and carefully open it. Pat dry with paper towels, then use any of the finishing methods below. Adjust seasonings and enjoy!
⏲️Best Time and Temperature To Cook Swordfish
What temperature do you sous vide swordfish, and for how long? This depends on how well you like it cooked and what type of fish it is. Generally, you can expect your fish to be cooked in about 45 minutes at a temperature ranging from 130F – 145F for the best flavor and texture.
- Rare: 125F for 45 minutes – This will produce slightly pink fish in the center and have a more raw taste. Use this time and temperature to finish the dish with a high heat method.
- Medium: 130F for 30 minutes – This is the perfect temperature to cook your fish if you’re looking for something with a slightly firm texture while still being moist and tender. This is the temperature you want to aim for if you plan to finish or bash the top.
- Well Done: 145F for 30 minutes – This will give you fish cooked all the way through and has a slightly firmer flaky texture but is still moist and delicious. Use this temperature if you are planning to eat the fish without finishing to avoid overcooking.
🔥Finishing
There are 4 ways to finish your swordfish after it has been cooked sous vide. Keep in mind that fish can be extremely delicate after cooking with all of its moisture so handle your fish with care to prevent it from breaking.
- Skillet – This is the best way to finish sous vide fish. Simply heat up a skillet on medium-high heat with some oil. Sear each side of the swordfish for about 1 minute or until it becomes slightly browned and crispy. Remove from the pan and serve immediately.
- Broiling – To broil sous vide fish, preheat your oven to the highest broil setting. Place your fish on a lightly oiled baking sheet and place it in the oven. Broil for 1-2 minutes or until the top becomes slightly browned and crispy. Remove from the heat and serve immediately.
- Grilling – Preheat your grill to medium-high heat and oil the grates. Grill your fish for 1-2 minutes per side or until it becomes slightly browned and crispy. Remove from the grill and serve immediately.
- Air Fryer – Preheat your air fryer to 400F. Place your fish in the air fryer and cook for 3-5 minutes or until it becomes slightly browned and crispy. Remove from the air fryer with a spatula and serve immediately.
👩🏻🍳Chef’s Tips
- Swordfish is often very delicate and is even more delicate when cooked in its own juices. Ensure you are carefully removing and finishing the fish to keep it from breaking.
- Because the swordfish gets cooked in its moisture, the seasoning will go a long way! Start with less than you think you need to and add more when finishing.
- If you’re not enjoying your swordfish immediately, remove it from the sous vide and place it in an ice bath for 10 minutes. Then, store in the fridge for up to 3 days before finishing and serving.
- If you’re using frozen swordfish, add 30 minutes more of cooking time to ensure its thawed properly.
🧂Seasoning Ideas
- Lemon juice, zest, and thyme
- Garlic and parsley
- Rosemary and sage
- Cumin, smoked paprika, and chili powder
- Asian: soy sauce, rice wine vinegar, ginger, and green onions
- Mediterranean: olive oil, garlic, oregano, and feta cheese
- Southwestern: lime juice, cilantro, chili powder, and cumin
🥗Serving Suggestions
- With a simple salad
- As an appetizer with a dipping sauce
- Over rice or quinoa
- In a wrap or sandwich
- On top of a bed of greens
🦞More Sous Vide Seafood Recipes
- Sous Vide Lobster Tail
- Sous Vide Frozen Shrimp
- Sous Vide Mahi Mahi
- Sous Vide Tuna Steak
- Sous Vide Flounder
- Sous Vide Trout
Sous Vide Swordfish Steak
Equipment
- Sous Vide Container or large pot
- Sous Vide Weights or heavy kitchen utensil
- Vaccuum Sealer
- Vacuum Sealer & Bags or freezer safe bags for Water Displacement Method
Ingredients
- 12 ounces Swordfish 1 inch thick
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 tbsp Butter
Instructions
- Choose your desired temperature using the table below and fill your pot or sous vide container with water. Add the immersion circulator and set the correct temperature.
- Pat the swordfish steaks dry completely, then add desired dried seasonings and/or butter. Place the fish in a vacuum-sealed bag in a single layer or use the water displacement method to remove the air.
- Once the water has come up to temperature, submerge the swordfish into the water bath and use weights or clips to keep it down. Cook for 45 minutes depending on the size or if it's frozen.
- Once it’s finished cooking, remove it from the water bath with tongs and carefully open it. Pat dry with paper towels, then use any of the finishing methods below. Adjust seasonings and enjoy!
Notes
⏲️Best Time and Temperature To Cook Swordfish
What temperature do you sous vide swordfish, and for how long? This depends on how well you like it cooked and what type of fish it is. Generally, you can expect your fish to be cooked in about 45 minutes at a temperature ranging from 130F – 145F for the best flavor and texture.- Rare: 125F for 45 minutes – This will produce slightly pink fish in the center and have a more raw taste. Use this time and temperature to finish the dish with a high heat method.
- Medium: 130F for 30 minutes – This is the perfect temperature to cook your fish if you’re looking for something with a slightly firm texture while still being moist and tender. This is the temperature you want to aim for if you plan to finish or bash the top.
- Well Done: 145F for 30 minutes – This will give you fish cooked all the way through and has a slightly firmer flaky texture but is still moist and delicious. Use this temperature if you are planning to eat the fish without finishing to avoid overcooking.
🔥Finishing
There are 4 ways to finish your swordfish after it has been cooked sous vide. Keep in mind that fish can be extremely delicate after cooking with all of its moisture so handle your fish with care to prevent it from breaking.- Skillet – This is the best way to finish sous vide fish. Simply heat up a skillet on medium-high heat with some oil. Sear each side of the swordfish for about 1 minute or until it becomes slightly browned and crispy. Remove from the pan and serve immediately.
- Broiling – To broil sous vide fish, preheat your oven to the highest broil setting. Place your fish on a lightly oiled baking sheet and place it in the oven. Broil for 1-2 minutes or until the top becomes slightly browned and crispy. Remove from the heat and serve immediately.
- Grilling – Preheat your grill to medium-high heat and oil the grates. Grill your fish for 1-2 minutes per side or until it becomes slightly browned and crispy. Remove from the grill and serve immediately.
- Air Fryer – Preheat your air fryer to 400F. Place your fish in the air fryer and cook for 3-5 minutes or until it becomes slightly browned and crispy. Remove from the air fryer with a spatula and serve immediately.
