- 4
Ingredients
- Chive oil:
- 4 SERVINGS
- Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh chives
- Swordfish and corn:
- 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
Preparation
Step 1
For chive oil:
Combine oil and chives in blender and puree until smooth. Season chive oil to taste with salt and pepper.
For swordfish and corn:
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).
Preheat oven to 350F.
Combine oil, lemon, crushed garlic, and rosemary in medium ovenproof pot.
Attach deep-fry thermometer to side of pot; heat oil to 150F. Carefully lower swordfish into oil.
Transfer pot to oven; poach fish uncovered until just firm to touch, about 15 minutes.
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.
Divide corn among 4 shallow bowls.
Top each with swordfish steak. Sprinkle with sea salt; drizzle with chive oil.