How to Sous Vide Swordfish

Swordfish is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to firm and even chewy. The fish only has to be cooked long enough to heat through. Brining the fish before cooking it also helps firm up the texture and flavor it. This can take the form of a wet 5% brine or a dry brine.

Warning: Warning: The swordfish you use should be high quality fish you would feel comfortable eating raw. The times and temperatures used are almost never enough to pasteurize it.

For more information about cooking fish, including how to make the brines, you can read my article on How to Sous Vide Fish.

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Do you have experience cooking swordfish? Let us know your thoughts in the comments below!

Looking for more fish? Check out the sous vide fish time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Swordfish Recipes?

Here are several of the Swordfish recipes that I recommend trying out.

• Sous Vide Swordfish with Bean and Corn Salad Recipe
• Sous Vide Swordfish with Romesco Sauce Recipe
• Sous Vide Swordfish Recipe

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 with Romesco Sauce Recipe

My Sous Vide Swordfish with Romesco Sauce Recipe is one of my favorite meals. Tender and buttery swordfish combines with bright and fresh tomatoes for a delicious dish.

Sous Vide Swordfish Recipe

After my wife's recent promotion at work we decided to do something fancy at home for dinner to celebrate. Since swordfish is her favorite fish I decided to do a sous vide swordfish dish with a bunch of vegetables from our garden and the local farmers market.

Sous Vide Swordfish Comments