Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil

Name: Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 5 mediums ears of white corn, husked; 2 Tbsps chopped fresh chives; 1 Tbsp fresh thyme leaves; 4 peeled garlic cloves; 2 crushed, 2 minced; 237 milliliters 1/3-inch cubes guanciale or pancetta (Italian bacon); 1 lemon, thinly sliced; 946 milliliters extra-virgin olive oil; 1 teaspoon dried crushed red pepper; 1 large fresh rosemary sprig; 4 servings Fine sea salt; 1 Tbsp minced shallot; 680 grams swordfish steaks

Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil is a gluten free main course. This recipe serves 4. One portion of this dish contains approximately 44g of protein, 82g of fat, and a total of 1003 calories. From preparation to the plate, this recipe takes approximately 50 minutes. A mixture of rosemary sprig, ears of corn, chives, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Combine oil and chives inblender and puree until smooth. Seasonchive oil to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Chives

Cooking Oil

Cook cornin large pot of boiling salted water untiljust tender, about 8 minutes. Using tongs,remove corn from cooking liquid.

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Water

Corn

Equipment you will use

Tongs

Pot

Place onplate; reserve 1/2 cup corn cooking liquid.

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Corn

Cut corn kernels from cobs and reserve 4cups (save remaining corn for another use).

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Corn

Preheat oven to 350°F.

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Oven

Combine oil,lemon, crushed garlic, and rosemary inmedium ovenproof pot. Attach deep-frythermometer to side of pot; heat oil to150°F. Carefully lower swordfish into oil.

Ingredients you will need

Swordfish

Rosemary

Garlic

Lemon

Cooking Oil

Equipment you will use

Pot

Transfer pot to oven; poach fish uncovereduntil just firm to touch, about 15 minutes.

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Fish

Equipment you will use

Oven

Pot

Meanwhile, heat large nonstick skilletover medium heat.

Add guanciale; sautéuntil almost crisp, 2 to 3 minutes.

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Guanciale

Addminced garlic and shallot; sauté until softbut not brown, about 3 minutes. Stir inreserved 4 cups corn and crushed redpepper.

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Shallot

Garlic

Corn

Add butter and 2 tablespoonsreserved corn cooking liquid; stir untilmixture is moist and creamy, adding morecooking liquid by tablespoonfuls if dry,about 5 minutes. Stir in chives and thyme.Season with sea salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Chives

Thyme

Corn

Divide corn among 4 shallow bowls.Top each with swordfish steak.

Ingredients you will need

Swordfish

Steak

Corn

Equipment you will use

Bowl

Sprinklewith sea salt; drizzle with chive oil.

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Sea Salt

Chives

Cooking Oil

An aromatic, medium-bodiedwhite—like the Alois Lageder 2009"Vogelmaier" Moscato Giallo (Italy, $29)—would be perfect.

Ingredients you will need

Moscato

Equipment

Ingredients

Servings:

1Tbsp

butter 5mediums

ears of white corn, husked 2Tbsps

chopped fresh chives 1Tbsp

fresh thyme leaves 4

peeled garlic cloves; 2 crushed, 2 minced 237milliliters

1/3-inch cubes guanciale or pancetta (Italian bacon)1

lemon, thinly sliced 946milliliters

extra-virgin olive oil 1teaspoon

dried crushed red pepper 1large

fresh rosemary sprig 4servings

Fine sea salt 1Tbsp

minced shallot 680grams

swordfish steaks

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Thrive Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.