My Best Sous Vide Swordfish
Sous vide swordfish delivers perfectly tender, juicy fish with precise temperature control and a quick sear for flavor.
Servings: 2 people
Ingredients
- 2 swordfish steaks
- olive oil
- 4 leaves fresh basil
- twig fresh oregano
- salt & pepper to taste
Instructions
Preheat Water Bath
- Set sous vide to 125–130°F depending on your preferred texture.
Season the Fish
- Pat swordfish dry. Season with salt, pepper, and a drizzle of olive oil.
Keep seasoning simple—this fish has great natural flavor.
Seal the Bag
- Place fish in a bag with optional herbs or lemon zest. Vacuum seal or use water displacement.
Cook Sous Vide
- Submerge and cook for 30–45 minutes.
Thicker steaks can go up to 60 minutes without overcooking.
Remove & Dry
- Take the fish out and pat it completely dry.
Dry surface = better sear.
Sear Quickly
- Heat pan until very hot. Sear 30–45 seconds per side.
Rest & Serve
- Let rest briefly, then serve with lemon or sauce.