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While many people with a nice piece of swordfish head straight to the grill (which is fantastic), controlled low-temperature cooking with that same piece of fish yields succulent results. If you’re interested in learning sous vide cooking at home, Chef Justice Stewart is an excellent guide. He’s the Executive Chef at the International Sous Vide Association and author of Mastering the Art of Sous Vide Cooking.
Here the sous vide cooked swordfish finds its tropical side with a fresh mango salsa and coconut jasmine rice. Even if you don’t have a sous vide device, the salsa and rice are an excellent accompaniment.
Pre-heat your sous vide bath to 130F/54.4C. Season the fish with a light dusting of the blackened seasoning and place into the ziplock bag with the olive oil. Using the water displacement method, place the bag into the water bath for 20-45 minutes.
Gently remove the swordfish from the bag and pat dry with paper towels. Heat the grapeseed oil in a heavy bottom skillet over medium high flame. Season the fish with more of the blackened seasoning and sear the swordfish until it is browned, about one minute per side.
In a large bowl, add all the salsa ingredients and stir until well mixed. Cover and refrigerate for at least 1 hour.
In a saucepan over medium-high heat add the coconut milk, stock, thyme, garlic, allspice, salt, pepper, and bring to a boil. Add the rice, lime juice, and bring back to a boil.
Reduce the heat to low, cover and simmer for 20 minutes or until the liquid has been absorbed. Remove from the heat and fluff with a fork. Discard the thyme sprigs and garlic and stir in the fresh cilantro, cover, and keep warm.
Combine all the blackened seasoning ingredients in a small bowl and seal any unused leftovers in an airtight container for up to 3 months.
Plate it with coconut rice, top it with mango salsa and serve immediately.