Sous Vide Swordfish with Pineapple Salsa is a delicious way to prepare your favorite swordfish. A seafood recipe that is full of incredible flavor. A simply seasoned swordfish that is topped with pineapple salsa.
If you are a fan of swordfish, Sous Vide is the way to go. A swordfish steak recipe that is moist, flavorful, and simple to prepare. And, if you haven't cooked Sous Vide before, you'll want to try out our Sous Vide Steak and Sous Vide Chicken recipes.
Swordfish steaks are normally meant for grilling. But I wanted to Sous Vide the steak so that it cooks and all you have to do is sear the steaks.
Table of contents
- Sous Vide Swordfish
- Ingredients For Sous Vide Swordfish
- How to Cook Swordfish
- What does swordfish taste like
- Can you eat swordfish skin
- What does the internal temp of swordfish need to be?
- These side dishes go well with swordfish
- Can you eat the dark part of swordfish?
- How do you keep swordfish moist?
- Is Swordfish high in mercury?
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Sous Vide Swordfish
Top with homemade mango salsa and pair with your favorite sides.
Now you can serve your swordfish with any of your favorites, I love the salsa and then a side of veggies.
Ingredients For Sous Vide Swordfish
- Swordfish Steaks
- Salt & Pepper
- Oil
- Pineapple
- Red Onion
- Peppers
- Jalapeno
- Lime
- Cilantro
How to Cook Swordfish
The first thing you will want to do is make up your pineapple mango salsa. Or, if you don't like pineapple, this fruit salsa is another one I like.
I like to prepare the fruit salsa a few hours in advance or even overnight.
Get your sous vide ready. I use my Instant Pot with Sous Vide, which works really nicely. Season the Swordfish and place it in the sous vide bag and release as much air as you can. You can also use a Food Saver and those kinds of bags.
It all depends on your budget and how much you want to invest in your sous vide cooking. I like using the Food Saver because I use it to divide large packs of meat into individual pieces for freezing, so it has multiple usages in my house.
When the bath reaches temperature, you will then place your swordfish in the sous vide.
Cook your swordfish as directed and when done remove from package and pat dry.
Heat oil in a pan, or get your grill going and sear your steaks. Then top with mango salsa.
What does swordfish taste like
Swordfish is a white-fish that is mild in flavor. You will find that this variety of fish is mild in fish flavor.
You will find that the areas that have redness to them will be stronger in flavor.
Can you eat swordfish skin
Swordfish skin is important to leave on as it will keep your fish moist as it cooks.
You don't want to eat the skin as it is very rubbery in texture. If you remove the skin before you cook, know that it can cause the fish to fall apart and dry out the fish.
What does the internal temp of swordfish need to be?
You need the internal temp of swordfish to be 130-135 degrees. Use a meat thermometer to check the internal temperature on the largest part of the fish.
These side dishes go well with swordfish
- Fresh grilled veggies
- Mango Salsa
- Mushrooms
- Eggplant
- Salad
- Etc
Can you eat the dark part of swordfish?
The dark part of the swordfish can be left if you would like. It will offer a very strong flavor, that will not affect the rest of the swordfish flavor.
Now, if you want to cut it out, go right ahead if you would like.
How do you keep swordfish moist?
Brushing your swordfish with oil is very important, as it will help to keep your swordfish moist.
You will find the delicate fish is very easy to dry out. I find that the Sous Vide helps lock in all the moisture and flavor preventing you from having dry fish.
Is Swordfish high in mercury?
Swordfish is higher in mercury. It is recommended to eat the fish in moderation, as you don't want to eat too much Swordfish at once.
Interested In More Pressure Cooker Recipes
Sous Vide Swordfish with Pineapple Salsa
Make this magnificent Sous vide swordfish for dinner tonight and wait for the rave reviews. Topped with a fruity pineapple salsa, you’ll be savoring every forkfu.
Ingredients
Supplies
Ingredients:
- 4 6-ounce swordfish steaks
- Sea salt, to taste
- Black pepper, to taste
- 1½ tablespoon extra virgin olive oil
Spicy Pineapple Salsa Ingredients:
Instructions
- Prepare the pineapple salsa by combining all ingredients in a large, non-reactive bowl. Cover and set aside (or place in the refrigerator if using the next day).
- Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 130°F and the cook time to 30 minutes.
- While the water bath heats up, season the swordfish steaks with salt and black pepper, to taste. Place in an airtight plastic bag and remove as much air as possible from the bag as possible before sealing.
- Once the water bath reaches the set temperature, add the sealed bag. (The bag should sink if enough air has been removed). Adjust the sous vide timer back to 30 minutes, if necessary.
- When the cook time is complete, remove the swordfish from the water bath transfer to a plate. Pat dry with a paper towel or clean towel.
- Heat olive oil in a large skillet over medium heat and add the swordfish. Sear until the steaks develop some nice color, approximately 2 minutes per side. Remove from heat and serve immediately with fresh pineapple salsa.
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