Chefs at Home: Blackened Swordfish with Mango Salsa & Coconut Lime Jasmine Rice
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.
RECIPE BY CHEF JUSTICE STEWART.
For the swordfish
- 1 16oz fresh swordfish fillet, split in half
- 1 ½ tablespoon blackened seasoning (recipe below or you can use store bought)
- 1 tablespoon olive oil
- 2 tablespoons canola or grapeseed oil (for searing)
- Sous vide device
- 1 ziplock freezer bag or vacuum bag
For the mango salsa
- 3 ripe mangoes, skinned and diced
- 1 small red bell pepper, diced small
- 1 small orange bell pepper, diced small
- 1 small yellow bell pepper, diced small
- 1 large jalapeno pepper, diced small
- 1 small red onion, diced small
- ¼ cup cilantro leaves, roughly chopped
- Kosher salt, to taste
- Pinch of cayenne pepper
- 1 tablespoon olive oil
- Juice from 1 ½ limes
For the coconut rice
- 1 cup jasmine rice
- 14 oz coconut milk
- ¼ cup vegetable stock or water
- Juice from half of lime
- 2 fresh thyme sprigs
- 1 garlic clove, crushed
- ½ teaspoon sea salt
- ½ teaspoon ground allspice
- ¼ teaspoon black pepper
- 1 tablespoon fresh cilantro, finely chopped
- Blackened seasoning
- 2 tablespoons smoked paprika
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon fresh black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 tablespoon kosher or sea salt
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.
The mango salsa
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.