Olive Oil Poached Swordfish with Smoky Paprika & Onion Sauce

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This recipe pre-dates my 5 Ingredients philosophy.

Olive Oil Poached Swordfish with Smoky Paprika & Onion Sauce

From Stonesoup

While I love swordfish on the BBQ, it can be a little tricky to get the balance between cooking it through and over doing it. Poaching in olive oil is much gentler and retains all the fishy juices. This technique would also work with other firm fleshed fish such as marlin, tuna, blue eye or even snapper.

Using a thermometer takes the guesswork out of the cooking process but you could just try heating the oil until the garlic is just starting to brown slightly before removing from the heat and adding your fish. You’ll just need to be prepared to monitor the fish and take it out when it’s done.

Serves 4
500mL (2C) olive oil
3 cloves garlic, finely sliced
4 sprigs lemon thyme
3 bay leaves
4 swordfish steaks, approx 200g each
paprika & onion sauce
smashed roast potatoes, to serve (recipe HERE)
green salad, to serve

1. Allow the fish to come to room temperature. Place oil, garlic and herbs in a large flame proof dish large enough to hold the fish in a single layer.

2. Heat oil to 65C and remove dish from the heat. Place fish in the oil in a single layer and allow to stand for 5mins. Turn and allow to stand for another 5 – 10mins or until the fish is cooked to your liking.

3. Drain and divide fish between warmed dinner plates. Top with a generous drizzle of sauce and serve with green salad, spuds and extra sauce passed separately.