MenuCulture Menu, Recent Posts
Sous Vide Swordfish Steaks with Spicy Pineapple Salsa
Sous Vide Swordfish Steaks with Spicy Pineapple Salsa
Sous Vide Swordfish Steaks with Spicy Pineapple Salsa is a delicious and flavorful dish that combines perfectly cooked swordfish steaks with a zesty and tangy pineapple salsa.
Ingredients
- 24 oz. swordfish steaks about 4 steaks approx 6 ozs
- Sea salt to taste
- black pepper to taste
- 1½ tbsps extra virgin olive oil
Spicy Pineapple Salsa Ingredients:
- 3 cups pineapple fresh, diced
- ½ red onion small, diced
- ½ medium red bell pepper diced
- ½ medium orange bell pepper diced
- ½ – 1 medium jalapeño pepper seeds removed and finely diced
- 1/3 cup cilantro fresh, chopped
- 3 tbsps lime juice fresh
- Sea salt to taste
- black pepper to taste
Shop ingredient links on Amazon.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Sous Vide Temp: 130°F.
If possible, prepare the pineapple salsa the night before to give the flavors a chance to combine.
Nutrition
Calories: 365kcal (18%)Carbohydrates: 19g (6%)Protein: 34g (68%)Fat: 17g (26%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 112mg (37%)Sodium: 141mg (6%)Potassium: 887mg (25%)Fiber: 2g (8%)Sugar: 13g (14%)Vitamin A: 384IU (8%)Vitamin C: 65mg (79%)Calcium: 30mg (3%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.