Oil-Poached Swordfish With White Corn, Guanciale And Chive Oil Recipe

Name: Oil-Poached Swordfish With White Corn, Guanciale And Chive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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:; (salt-cured pork jowl) is available at specialty foods stores and from zingermans.com. Pancetta (Italian bacon) makes a good substitute.

Servings: persons

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:
(salt-cured pork jowl) is available at specialty foods stores and from zingermans.com. Pancetta (Italian bacon) makes a good substitute.

1
Combine oil and chives in blender and puree until smooth. Season chive oil to taste with salt and pepper.
2
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 350u00b0F. Combine oil, lemon, crushed garlic, and rosemary in medium ovenproof pot. Attach deep-fry thermometer to side of pot; heat oil to 150u00b0F. 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; saute until almost crisp, 2 to 3 minutes. Add minced garlic and shallot; saute 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.

2829

kcal

Calories

278

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Oil-Poached Swordfish With White Corn, Guanciale And Chive Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oil-Poached Swordfish With White Corn, Guanciale And Chive Oil

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