====== Sous Vide Swordfish with Raspberry Mango Salsa ====== Tags: [[dinner]] - [[seafood]] - [[sous vide]] - [[Gluten Free|GF]] - [[GF dinner]] - [[GF seafood]] - \\ [[GF sous vide]]\\ Active Time: 40 minutes \\ Passive Time: 3.5 hours + optional overnight \\ Serves: 4 \\ ====Source==== [[https://www.modernistcookingathome.com/sous-vide-swordfish-with-raspberry-mango-salsa/|Modernist Cooking at Home]] ====Ingredients==== *Mango: 150 g, peeled and chopped *Raspberries: 150 g, washed *Jalapeno: 10 g, minced *Red onion: 50 g, minced *Lime juice: 30 g *Cilantro: 20 g, chopped \\ \\ *Swordfish filets: 4, 115 g each *Water: 1000 g, cool *Sea salt: 50 g, fine *Sugar: 35 g \\ \\ *Butter: 115 g \\ \\ *Balsamic vinegar: 45 g *Honey: 45 g *Dijon mustard: 25 g \\ \\ *Salt: to taste *White pepper: to taste ====Notes==== *Brine is important, but you really don't need to do the salsa overnight ====Instructions==== -Mix all the salsa ingredients together in a mixing bowl (mango, raspberries, jalapeno, red onion, lime juice, and cilantro); 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 127F 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 -Place each filet on a plate and drizzle with a bit of the brown butter sauce -Place a spoonful of the salsa on the edge of the fish \\ \\