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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.
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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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.
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.
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.
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.
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