Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Cooking the fish in olive oil makes it amazingly moist. Ingredients:
1/4 cup extra-virgin olive oil |
1/4 cup chopped fresh chives |
5 medium ears of white corn, husked |
4 cups extra-virgin olive oil |
1 lemon, thinly sliced |
4 peeled garlic cloves; 2 crushed, 2 minced |
1 large fresh rosemary sprig |
4 6-ounce swordfish steaks |
1 cup 1/3-inch cubes guanciale or pancetta (italian bacon) |
1 tablespoon minced shallot |
1 teaspoon dried crushed red pepper |
1 tablespoon butter |
2 tablespoons chopped fresh chives |
1 tablespoon fresh thyme leaves |
fine sea salt |
ingredient info: guanciale (salt-cured pork jowl) is available at specialty foods stores and from zingermans.com. pancetta (italian bacon) makes a good substitute. |
Directions:
1. For chive oil: Combine oil and chives in blender and puree until smooth. Season chive oil to taste with salt and pepper.
2. For swordfish and corn: Cook corn in large pot of boiling salted water until just tender, about 8 minutes. Using tongs, remove corn from cooking liquid. Place on plate; reserve 1/2 cup corn cooking liquid. Cut corn kernels from cobs and reserve 4 cups (save remaining corn for another use).
3. Preheat oven to 350°F. Combine oil, lemon, crushed garlic, and rosemary in medium ovenproof pot. Attach deep-fry thermometer to side of pot; heat oil to 150°F. Carefully lower swordfish into oil. Transfer pot to oven; poach fish uncovered until just firm to touch, about 15 minutes.
4. Meanwhile, heat large nonstick skillet over medium heat. Add guanciale; sauté until almost crisp, 2 to 3 minutes. Add minced garlic and shallot; sauté until soft but not brown, about 3 minutes. Stir in reserved 4 cups corn and crushed red pepper. Add butter and 2 tablespoons reserved corn cooking liquid; stir until mixture is moist and creamy, adding more cooking liquid by tablespoonfuls if dry, about 5 minutes. Stir in chives and thyme. Season with sea salt and pepper.
5. Divide corn among 4 shallow bowls. Top each with swordfish steak. Sprinkle with sea salt; drizzle with chive oil.
6. What to drink:An aromatic, medium-bodied whitelike the Alois Lageder 2009 Vogelmaier Moscato Giallo (Italy, $29) would be perfect.
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