Indulge your senses with a culinary masterpiece: sous vide swordfish paired with succulent steamed clams. This elegant yet surprisingly simple dish elevates the delicate flavor of swordfish to new heights, complemented by the briny freshness of the clams. The sous vide method ensures perfectly cooked, tender swordfish, while the steaming process preserves the clams' natural juices and sweetness. This exquisite combination offers a sophisticated meal suitable for a romantic dinner or an impressive gathering. The contrasting textures and flavors create a harmonious balance that is both satisfying and unforgettable.
Imagine tender, flaky swordfish, bursting with flavor, alongside plump, juicy clams in a light, aromatic broth. Ready to experience the magic firsthand? Let's dive into the detailed step-by-step process for creating this unforgettable meal.
Tools Needed
- sous vide machine
- vacuum sealer
- saucepan
- frying pan
- colander
Ingredients
Step-by-Step Instructions
Step 1. Marinate and Seal the Swordfish
- Prepare the swordfish steaks. Marinate them in the refrigerator for about an hour with lemon juice, thyme, salt, pepper, and olive oil.
- Vacuum seal each swordfish steak individually with lemon juice, thyme, salt, pepper, and olive oil in a vacuum seal bag.
Step 2. Sous Vide Cooking
- Place the sealed bags in the sous vide machine set at 135 degrees Fahrenheit (57 degrees Celsius) and cook for 40 minutes.
Step 3. Sear and Prepare the Clam Sauce
- Remove the swordfish from the sous vide bags. Reserve the cooking liquid.
- Sear the swordfish steaks in a hot pan with a tiny amount of olive oil for 1-2 minutes per side to create a nice sear.
- In a saucepan, sauté finely diced shallot and garlic in olive oil. Add white wine and cook until the alcohol evaporates. Then, add the reserved swordfish cooking liquid, red pepper flakes, and diced tomatoes. Reduce the sauce by half.
- Steam the clams in the clam sauce for 4-5 minutes, or until they open.
Step 4. Plating
- Plate the seared swordfish steaks and top with the steamed clams and their sauce.
Read more: One-Pan Cod with Potatoes: Authentic Italian Recipe
Tips
- Using the sous vide method ensures perfectly cooked swordfish every time, preventing overcooking.
- Kosher salt is recommended for seasoning.
- Let the swordfish rest after cooking before searing to avoid excessive heat.
- Frozen clams can be used as a convenient alternative to fresh clams.
Nutrition
- N/A
FAQs
1. What temperature should I cook the swordfish at using the sous vide method?
For perfectly tender and flaky swordfish, aim for a sous vide temperature of 135-140°F (57-60°C). This ensures the fish cooks through without becoming dry or tough.
2. Can I use different types of clams for this recipe?
Yes! Littleneck clams are classic, but Manila clams or even littleneck clams work well. Just make sure they're fresh and well-scrubbed before steaming.
This sous vide Italian swordfish recipe delivers a restaurant-quality meal with surprising ease. The combination of tender, flavorful fish and perfectly steamed clams creates a truly memorable dining experience. Enjoy the fruits of your labor – Buon appetito!