Set up your sous vide equipment to get the water to the desired temperature.
For sous vide swordfish, I’ve seen temperature recommendations ranging from 120°F to 145°F. I went with 130°F knowing I was going to follow up with a couple of minutes on a hot grill.
Season your swordfish with salt and pepper and place into a vacuum seal bag if you have a vacuum sealer or large zip lock bag if you don’t. We have a vacuum sealer and have lots of uses for it in our kitchen but zip lock bags work well too.
Drizzle in some olive oil into the bag and then drop in the twigs of fresh oregano and basil
Vacuum and Seal the Bag
If you have a vacuum sealer, use it to remove the air and seal the bag. If you don’t have a vacuum sealer and are using zip lock bags, use your mouth or water bath method to remove the air. (See video below)
I don’t have a post on how to get the air out of the zip lock bag but it’s easy. Just seal the zip lock leaving an inch at the end and suck the air out of the bag and quickly seal it with your fingers.
When the water comes to temperature, place the bag(s) into the water and clip it to the side of the container to keep it from moving around. I use photographer clips I picked up on amazon.
Set your timer for 30 minutes and finish preparing any side dishes you are serving with the fish.
About 10 minutes before the swordfish is done with its bath, heat up your grill to medium-high heat. Be sure your grill is clean and oiled before adding the swordfish to it.
When the 30 minutes are up, remove the bags from the sous vide water, cut open and remove the swordfish. Toss the bag along with the basil and oregano.
The swordfish should be coated with oil from the bag but I still like to add a very thin layer of oil to the grill to keep the fish from sticking. Grill the swordfish on one side for about 1 to 2 minutes to get those nice grill marks.You really only need to grill one side for presentation since the fish is already perfectly cooked.
Plate the swordfish along with any sides and garnish with cilantro, parsley, pickled shallots or whatever else you have on hand.
To learn more about sous vide and see the set up I like to use, please check out my sous vide posts here.