Gayle's Recipes

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====== Sous Vide Swordfish with Raspberry Mango Salsa ====== 

Tags: [[dinner]] - [[seafood]] - [[sous vide]] - [[Gluten Free|GF]] - [[GF dinner]] - [[GF seafood]] - \\ [[GF sous vide]]\\ 
Active Time: 40 minutes \\ 
Passive Time: 3.5 hours + optional overnight \\ 
Serves: 4 \\

====Source====
[[https://www.modernistcookingathome.com/sous-vide-swordfish-with-raspberry-mango-salsa/|Modernist Cooking at Home]]

====Ingredients====
  *Mango: 150 g, peeled and chopped
  *Raspberries: 150 g, washed
  *Jalapeno: 10 g, minced
  *Red onion: 50 g, minced
  *Lime juice: 30 g
  *Cilantro: 20 g, chopped \\ \\ 
  *Swordfish filets: 4, 115 g each
  *Water: 1000 g, cool
  *Sea salt: 50 g, fine
  *Sugar: 35 g \\ \\ 
  *Butter: 115 g \\ \\ 
  *Balsamic vinegar: 45 g
  *Honey: 45 g
  *Dijon mustard: 25 g \\ \\ 
  *Salt: to taste
  *White pepper: to taste

====Notes====
  *Brine is important, but you really don't need to do the salsa overnight

====Instructions====
  -Mix all the salsa ingredients together in a mixing bowl (mango, raspberries, jalapeno, red onion, lime juice, and cilantro); cover and refrigerate overnight
  -Dissolve the sea salt and the sugar in the cool water. Submerge the swordfish filets in the water and then place in the refrigerator for 3 hours
  -Simmer the butter in a skillet swirling continuously until golden brown
  -Remove from heat and whisk in the vinegar, honey, and Dijon mustard
  -Season with salt and pepper
  -Season the swordfish filets with salt and white pepper and place each filet in a vacuum bag with 55g of the brown butter sauce; if you don’t have a chamber vacuum sealer you can place the butter sauce in the refrigerator to slightly harden it
  -Cook the fish sous vide at 127F for 30 minutes
  -Remove the fish from the bag, pat dry, and lightly blow torch to generate a slight crust. Alternatively you can lightly sear the fish in the brown butter sauce in a hot skillet
  -Place each filet on a plate and drizzle with a bit of the brown butter sauce
  -Place a spoonful of the salsa on the edge of the fish

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