Sous Vide Swordfish with Bean and Corn Salad Recipe

Sous vide swordfish is one of the dishes my wife absolutely loves. Here I pair it with a simple but flavorful salad of beans, corn, collard greens and avocado rounded out with some lemon juice to brighten it up. I like to serve it with cooked farro, but you can use any grain you prefer, or even omit it if you want.

Sous vide swordfish corn bean salad 6

Note: You can learn more about fish from my How to Sous Vide Swordfish article or view all my sous vide fish articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Swordfish with Bean and Corn Salad Recipe

  • Published: April 30, 2020
  • By Jason Logsdon
  • Total Time: 15 Minutes
  • Cooks: 130°F (54.4°C) for 15 to 45 minutes
  • Serves: 4

Ingredients for Swordfish with Bean and Corn Salad

  • For the Swordfish

  • 4 swordfish portions, about 6 ounces each (170g)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 tablespoons olive oil
  • For the Corn and Bean Salad

  • 2 shallots, sliced
  • 5 cloves garlic, minced
  • 3 cups chopped collard greens
  • 1 cup cooked corn kernels
  • 1 cup cooked pinto beans
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh basil leaves
  • 1 avocado, diced, optional
  • To Assemble

  • 2 cups cooked farro
  • 1 lemon, cut into eighths

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Cooking Instructions for Swordfish with Bean and Corn Salad

For the Swordfish

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

  • Sous vide swordfish corn bean salad 1
  • Sous vide swordfish corn bean salad 4

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.

Sous vide swordfish corn bean salad 8

Nutritional Information for Swordfish with Bean and Corn Salad

  • Calories: 611
  • Fat: 27g
  • Protein: 45g
  • Carbohydrate: 51g
  • Fiber: 11g
  • Sugar: 3g
  • Cholesterol: 112mg

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All tags for this article: Sous Vide, Sous Vide Fish , Sous Vide Salad , Sous Vide Swordfish

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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