Sous Vide Swordfish with Romesco Sauce Recipe

Sous vide swordfish is a common staple in our house since it is a favorite meal of my wife. We have tried several different temperatures but found that 130°F (54.4°C) is ideal for us. It still has a buttery texture but tastes cooked through.

Sous vide swordfish romesco sauce

Romesco sauce is a brightly flavored, quick to make sauce that is a go-to choice for me to use on all manner of meats and vegetables. It is made up of roasted red peppers, plum tomatoes, and almonds all blended together with a few spices. Here I like to serve it over swordfish and asparagus. Romesco sauce is very simple so try to use the most flavorful tomatoes you can find, it'll make a big difference!

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You can also learn more about fish from my Guide to sous vide swordfish.

Sous vide swordfish romesco sauce bagged

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.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Swordfish with Romesco Sauce Recipe you can check out the following.

Sous Vide Swordfish with Romesco Sauce Recipe

  • Published: November 06, 2017
  • By Jason Logsdon
  • Total Time: 30 Minutes
  • Cooks: 130°F (54.4°C) for 15 to 45 minutes
  • Serves: 4

Ingredients for Swordfish with Romesco Sauce

  • For the Swordfish

  • 4 swordfish portions, about 6 ounces each (170 grams)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • 2 tablespoons olive oil
  • For the Romesco Sauce

  • 1/2 cup roasted red peppers, coarsely chopped
  • 3 tomatoes, preferably plum, coarsely chopped
  • 1/2 cup roasted almonds
  • 1/4 cup fresh parsley
  • 1 tablespoon olive oil
  • 1/2 tablespoon paprika
  • 1/4 teaspoon cayenne pepper powder
  • 2 cloves garlic
  • 1 tablespoon fresh lemon juice
  • For the Asparagus

  • 2 pounds asparagus, ends trimmed off (900 grams)
  • 1 tablespoon minced garlic
  • To Assemble

  • Lemon zest
  • Basil leaves

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Sous vide swordfish romesco sauce raw

Cooking Instructions for Swordfish with Romesco Sauce

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 Romesco Sauce

Place two thirds of the red peppers and the 3 tomatoes into a blender. Add the almonds, parsley, olive oil, paprika, cayenne, garlic and lemon juice. Blend until relatively smooth. Salt and pepper to taste. Add the remaining red pepper and tomato then blend until just broken up.

For the Asparagus

Preheat an oven to 400°F (200°C).

Toss the asparagus and garlic with olive oil then salt and pepper it. Place on a roasting sheet then cook, stirring once or twice, about 20 to 30 minutes or until tender. 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 asparagus on a plate and top with the swordfish. Spoon Romesco sauce on top and sprinkle with the lemon zest. Top with the basil leaves, drizzle with olive oil then serve.

Sous vide swordfish romesco sauce wide

Nutritional Information for Swordfish with Romesco Sauce

  • Calories: 572
  • Fat: 39g
  • Protein: 43g
  • Carbohydrate: 19g
  • Fiber: 9g
  • Sugar: 8g
  • Cholesterol: 112mg

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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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