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Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil

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Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil

Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil

amanda

Equipment

  • - Swordfish Fillets

  • - Dutch Oven

  • - Chef's Knife

  • - Cutting Board

  • - High-Sided Saucepan (Pot)

  • - Silicone Spatula or Slotted Spoon

  • - Digital Food Scale

  • - Measuring Cups and Spoons

Ingredients

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup chopped fresh chives

  • 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

  • Ingredient info: Guanciale (salt-cured pork jowl) is available at specialty foods stores and from zingermans.com. Pancetta (Italian bacon) makes a good substitute.

Instructions

1

Instruction 1

Combine oil and chives in blender and puree until smooth. Season chive oil to taste with salt and pepper.
2

Instruction 2

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).
3

Instruction 3

Preheat oven to 350°F. Combine oil, lemon, crushed garlic, and rosemary in medium ovenproof pot. Attach deep-fry thermometer to side of pot; heat oil to 150°F. Carefully lower swordfish into oil. Transfer pot to oven; poach fish uncovered until just firm to touch, about 15 minutes.
4

Instruction 4

Meanwhile, heat large nonstick skillet over medium heat. Add guanciale; sauté until almost crisp, 2 to 3 minutes. Add minced garlic and shallot; sauté 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.
5

Instruction 5

Divide corn among 4 shallow bowls. Top each with swordfish steak. Sprinkle with sea salt; drizzle with chive oil.
6

Instruction 6

An aromatic, medium-bodied white—like the Alois Lageder 2009 "Vogelmaier" Moscato Giallo (Italy, $29)— would be perfect.
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