Ingredients

The following ingredients have 1 Servings
  • 1 - swordfish steak, fresh or thawed
  • 2 teaspoon(s) old bay seasoning
  • 2 teaspoon(s) lemon parsley butter
  • 1 sprig(s) fresh dill
  • 1 slice(s) lemon
  • 1/2 teaspoon(s) gourmet salt blends rosemary, lemon & garlic salt

Instruction

  • Rinse steak and pat dry. Rub both sides with Old Bay. Place a vacuum sealing bag. Place butter on top of steak. Add fresh dill and top with lemon slice. Vacuum seal.
  • Bring Sous Vide bath to 135 F. Immerse swordfish steak. Sous Vide for a minimum of 30 minutes.
  • While swordfish is in the Sous Vide, oil your grill or grill pan. Ten minutes prior to removing swordfish from vacuum bag, preheat grill over high heat. Remove swordfish from bag and immediately place on grill. Cook just long enough to create grill marks, approximately five minutes per side.
  • Remove to a warm plate, sprinkle with salt, fresh parsley and garnish with a fresh lemon wedge if desired. Serve immediately.