Sous Vide Swordfish Steak -

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Sous Vide Swordfish Steak

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!

Prep Time10

Cook Time45

Course: Main Course

Cuisine: American

Keyword: how to sous vide swordfish, sous vide swordfish, sous vide swordfish steaks

Servings:

Calories: 250kcal

Author: Valerie Skinner

Equipment

Immersion Circulator
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.

Nutrition