Sous Vide Swordfish with Bean and Corn Salad Recipe

For the Swordfish

Preheat a water bath to 130°F (54.4°C).

Mix the spices together in a bowl. Salt and pepper the swordfish then sprinkle with the spice mixture. Place in the sous vide bag with the olive oil and lightly seal. Let the fish sit for 30 minutes for the dry brine to take effect then place in the water bath and cook for 15 to 45 minutes, until heated through.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Corn and Bean Salad

Heat some oil in a pan over medium to medium-high heat. Add the shallots and garlic and cook until just tender. Add the collard greens and cook until tender. Stir in the corn and pinto beans and warm through. Add the lemon juice, basil and avocado then remove from the heat.

To Assemble

Take the swordfish out of the bag and dry it thoroughly using paper towels or a dish cloth. Sear one side over high heat just until browned, 1 to 2 minutes. Remove from the heat.

Place some farro on a plate then top with the swordfish. Spoon some of the corn and bean salad over the top. Drizzle with the olive oil and serve with a lemon piece for squeezing over the top.