Sous Vide Swordfish with Raspberry Mango Salsa

This plate is like summer on a plate.  The fresh salsa is best prepared when all the component are in season and ripe so you get the best flavors.  Leaving the flavors to meld overnight heightens the flavors.  The swordfish basted with brown butter and lightly blowtorched gives you the flavor of a well basted fish without the risk of over cooking it.

Swordfish & Mango Salsa

Ingredients – Serves 4

For the Salsa

  • 150g peeled and chopped mango
  • 150g raspberries washed
  • 10g minced jalepeno
  • 50g minced red onion
  • 30g fresh lime juice
  • 20g chopped cilantro

For the Swordfish

  • 4 – 115g swordfish filets
  • 1000g cool water
  • 50g fine sea salt
  • 35g sugar
  • 115g butter
  • 45g balsamic vinegar
  • 45g honey
  • 25g dijon mustard
  • Salt and white pepper



  • Mix all the ingredients together in a mixing bowl
  • 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 127° 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

To Serve

  • Place each filet on a plate and drizzle with a bit of the brown butter sauce
  • Place a spoonfull of the salsa on the edge of the fish

Swordfish, Mango Puree and Salsa

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