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.
Note: You can learn more about fish from my How to Sous Vide Swordfish article or view all my sous vide fish articles.
Ingredients for Swordfish with Bean and Corn Salad
- 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
- 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
- 2 cups cooked farro
- 1 lemon, cut into eighths
Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Cooking Instructions for Swordfish with Bean and Corn Salad
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.
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.
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.
Nutritional Information for Swordfish with Bean and Corn Salad
- Calories: 611
- Fat: 27g
- Protein: 45g
- Carbohydrate: 51g
- Fiber: 11g
- Sugar: 3g
- Cholesterol: 112mg
Want Great Sous Vide Recipes?
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!
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 AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.