Sous Vide Swordfish Steaks
By Paul D. Brown · US & Metric Measurements · Ready in 1 hr
Sous Vide Swordfish Steaks cooks 2 swordfish steaks, olive oil, 1 lemon at 129°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1 hours with only 15 minutes of hands-on prep.
Ingredients (5)
Tap an ingredient to check it off while you shop or cook.
Helpful tools for making Sous Vide Swordfish Steaks:
- → Sous Vide Precision Cooker (Immersion Circulator)
- → Automatic Food Vacuum Sealer Machine
- → 12-Qt Sous Vide Container with Fitted Lid & Rack
- → 12-Inch Pre-Seasoned Cast Iron Skillet (For Searing)
- → Heavy-Duty BPA-Free Vacuum Sealer Bag Rolls
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pat Sous Vide Swordfish Steaks completely dry with paper towels after removing it from the bag so the sear browns in 45–60 seconds per side without steaming.
- ✓Keep the bag fully submerged in the 129°F water bath with a clip or rack so warm water circulates evenly around every side.
- ✓For cooks longer than 2 hours, cover the container with a fitted lid or ping-pong balls to prevent evaporation and maintain steady temperature.
🧊 Storage, Freezing & Safe Reheating
Serve fresh or chill in a sealed glass container in the refrigerator for up to 24 hours; stir or toss gently just before serving.
Frequently Asked Questions
Can I use a zip-top freezer bag instead of a vacuum sealer for Sous Vide Swordfish Steaks?
Yes. Use heavy-duty BPA-free freezer bags and the water-displacement method: slowly lower the bag into the water bath with the top corner open so water pushes the air out, then seal the zipper just above the waterline.
What happens if Sous Vide Swordfish Steaks stays in the sous vide bath 30 minutes longer?
Because the water bath never exceeds the target temperature (129°F), an extra 20–30 minutes will not overcook most dishes—just avoid leaving delicate fish or eggs in the bath far past the recommended time, as their texture can soften.
📖 More Recipes from Sous Vide Cookbook for Beginners
Adapted from Sous Vide Cookbook for Beginners by Paul D. Brown. Explore all 150 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Paul D. Brown
Adapted from Sous Vide Cookbook for Beginners and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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