This Swordfish with Brown Butter Balsamic Sauce post is sponsored. Sous Vide Supreme provided me with a machine. I was not compensated for this post. Opinions are my own.
If I’m being honest, I have to admit that this whole having to wear shorts soon (let’s not even discuss the b word) is kind of freaking me out. It gets HAWT in Carolina people. So shorts are a necessity. One good thing about the weather is the fact that I don’t want to heat up the kitchen or the house for that matter.
Cooking lighter meals is just easier for me in the spring/summer time. So what’s a girl to make besides salads? Seafood. I’ve always been a seafood fan. Fish, crab, mussels, shrimp, oysters, lobster. I’m in. The answer is always I’m in.
Baked, broiled, grilled, steamed or even sous vide. Have you heard of Sous Vide? Sous vide (pronounced soo-veed) means “under vacuum” in French. The sous vide cooking technique involves cooking food in vacuum-sealed pouches, submerged in a water bath held at a precisely controlled temperature. The end result? Perfectly cooked food. Every. Single. Time.
How do I know this? I received a SousVide Supreme to review. I was impressed with the ease of cooking and the foolproof results. Trust me if I can do this you can too! The swordfish turned out amazingly tender and melted in my mouth. It was like buttah I tell you. Brown butter to be specific which is what we topped it with!
The cons? Honestly there was only one, the price. It’s steep BUT if this is a way of cooking you enjoy and you use it often the price is justifiable in the end. Now that I’ve mastered fish, I’m excited to try out beef next. Looking forward to taking an inexpensive cut and turning it into something extraordinary!
If you’re looking to take your home cooking up a notch, check out the Sous Vide Supreme.
- 2 pounds swordfish steaks
- zest from 1/2 lemon
- 1 stick unsalted butter
- 3 tablespoons balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon dijon mustard
- Season fish with salt, pepper and zest.
- Vacuum seal seasoned swordfish in a food grade pouch.
- Drop the sealed pouch into a water oven set to 126 degrees for medium-rare. Cook for approximately 30 minutes.
- While the fish is cooking, into a sauce pan add: butter and melt over medium heat. Once foam has subsided and butter turns golden brown whisk in balsamic, honey and Dijon. Reduce heat to simmer and cook until sauce thickens.
- Remove fish from pouch. Serve with sauce drizzled over.