Sous Vide Swordfish with Mango Raspberry 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.

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

Preparation

Salsa

Mix all the ingredients together in a mixing bowl

Cover and refrigerate overnight

Swordfish

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