Getting perfectly cooked fish at home can feel like an impossible task. Between worrying about overcooking, undercooking, or ending up with a dry piece of seafood, it’s enough to make anyone nervous about trying to tackle swordfish in their own kitchen. I used to stick to ordering it at restaurants until I discovered the fool-proof method of sous vide cooking.
This sous vide swordfish recipe takes all the guesswork out of cooking fish at home. It’s simple to follow, gives you consistent results every time, and keeps the fish nice and moist – exactly how swordfish should be.
Why You’ll Love This Sous Vide Swordfish
- Perfectly cooked fish – The sous vide method ensures your swordfish comes out perfectly moist and tender every single time – no more overcooked, dry fish!
- Simple ingredients – With just a handful of basic ingredients like butter, grapefruit, and thyme, you can create a restaurant-quality seafood dish at home.
- Hands-off cooking – Once you set up your sous vide, you can walk away and let it do its magic – no constant checking or monitoring needed.
- Healthy dinner option – Swordfish is naturally high in protein and omega-3 fatty acids, making this a nutritious choice for any weeknight dinner.
What Kind of Swordfish Should I Use?
Fresh swordfish steaks are your best bet for this recipe, and you’ll want to look for pieces that are about 1 to 1.5 inches thick. When shopping, choose steaks that have a firm texture and pinkish-beige color – avoid any that appear brown or have dark spots. If you can only find frozen swordfish, that’s okay too, just make sure to thaw it properly in the refrigerator overnight. For the best results, pick center-cut steaks rather than pieces from the tail, since they’ll cook more evenly and stay juicier. Remember that high-quality swordfish should smell clean and ocean-fresh, without any strong fishy odor.
Options for Substitutions
While this recipe is pretty straightforward, here are some helpful substitutions if you need them:
- Swordfish: If swordfish isn’t available, you can use other firm, meaty fish like mahi-mahi, tuna steaks, or halibut. Just keep in mind that cooking times might need slight adjustments depending on the thickness of your fish.
- Grapefruit juice: No grapefruit? Try using lemon juice or orange juice instead. If using orange juice, add a splash of lemon juice to maintain that tart balance. Use about 3 tablespoons of either substitute.
- Fresh thyme: You can swap fresh thyme with 1 teaspoon dried thyme, or try fresh rosemary or sage instead. If using dried herbs, add them later in the cooking process since they release flavor more quickly.
- Shallot: If you’re out of shallots, use 2 tablespoons of finely minced red onion or a small clove of minced garlic as a replacement.
- Butter: While butter gives the best flavor, you could use olive oil instead. Just note that the sauce won’t be quite as rich.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking swordfish sous vide is getting the temperature just right – setting your circulator too high (above 130°F) can quickly turn your fish dry and rubbery, while too low won’t give you that perfect, flaky texture. A common error is leaving the fish in the water bath for too long – swordfish only needs 30-45 minutes to cook perfectly, and anything beyond an hour can start breaking down the texture. To prevent your sauce from splitting, make sure to whisk the cold grapefruit juice into the melted butter gradually, and keep the heat gentle when reducing the sauce. For the best results, pat your swordfish completely dry before searing, and don’t skip the final quick sear – it adds a beautiful crust that makes all the difference in both texture and flavor.
What to Serve With Swordfish?
This sous vide swordfish pairs wonderfully with light, citrusy sides that complement its meaty texture. A simple rice pilaf or couscous makes an excellent base to soak up the grapefruit butter sauce. For vegetables, grilled asparagus or roasted Brussels sprouts work really well with the fish, and you can even cook them while the swordfish is in the sous vide bath. I also love serving this with a fresh arugula salad dressed with lemon vinaigrette – the peppery greens are perfect with the buttery fish. If you want to add a starch, roasted fingerling potatoes seasoned with herbs would round out the meal nicely.
Storage Instructions
Keep Fresh: Once cooked, your sous vide swordfish can be kept in an airtight container in the fridge for up to 2 days. I recommend storing the sauce separately to keep the fish from getting too soggy. This way, you can enjoy the perfect texture when you’re ready to eat it again!
Make Ahead: You can prep the grapefruit sauce up to a day ahead and keep it in the fridge. When you’re ready to serve, just warm it up gently on the stove. The fish itself is best cooked right before serving for the most tender results.
Warm Up: To enjoy leftover swordfish, gently warm it in a pan over low heat with a touch of butter, just until heated through. Try not to overheat it, as this can make the fish tough. The sauce can be warmed separately in a small pan or in the microwave in short bursts.
| Preparation Time | 10-15 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-60 g
- Fat: 40-45 g
- Carbohydrates: 10-15 g
Ingredients
- 2 swordfish steaks
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter (unsalted)
- 1/4 cup juice from grapefruit
- 3 sprigs of thyme, fresh
- 1 shallot, sliced thin
- 1/2 teaspoon salt (for the sauce)
Step 1: Prepare the Sous Vide Water Bath and Swordfish
Begin by heating a sous vide water bath to 120°F (49°C).
While the water is heating, season the swordfish with salt and pepper on both sides.
Place the seasoned fish into a vacuum seal bag and seal it tightly to prevent water from entering the bag during cooking.
Step 2: Cook the Swordfish
Once the water bath reaches the desired temperature, submerge the vacuum-sealed bag containing the swordfish.
Let it cook for 45 minutes, allowing the fish to achieve a perfectly even, tender texture.
Step 3: Prepare the Shallot and Thyme Sauce
As the swordfish is nearing the end of its cooking time, heat a skillet over medium heat and melt butter in it.
Add the shallots and thyme, cooking them for 3-5 minutes until the shallots are softened and fragrant.
Pour in the grapefruit juice and let it simmer for an additional 2-3 minutes, allowing the flavors to meld together.
Step 4: Finish and Serve the Swordfish
After 45 minutes, carefully remove the swordfish from the sous vide bath and take it out of the vacuum seal bag.
Pat the fish dry with paper towels to remove excess moisture.
Plate the swordfish and top it with the warm grapefruit and shallot sauce from the skillet.
For an extra burst of flavor, garnish with chunks of fresh grapefruit if desired.
Serve immediately and enjoy the delectable dish!