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

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

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

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Ingredients:

Serving

1/4 cup extra-virgin olive oil
1/4 cup chopped fresh chives
5 medium ears of white corn, husked
4 cups extra-virgin olive oil
1 lemon, thinly sliced
4 peeled garlic cloves; 2 crushed, 2 minced
1 large fresh rosemary sprig
4 6- oz swordfish steaks
1 cup 1/3-inch cubes guanciale or pancetta ( italian bacon)
1 tbsp minced shallot
1 tsp dried crushed red pepper
1 tbsp butter
2 tbsp chopped fresh chives
1 tbsp fresh thyme leaves
fine sea salt
ingredient info: guanciale (salt-cured pork jowl) is available at specialty foods stores and from zingermans.com. pancetta (italian bacon) makes a good substitute.

Directions:

For chive oil: Combine oil and chives in blender and puree until smooth. Season chive oil to taste with salt and pepper.
For swordfish and corn: Cook corn in large pot of boiling salted water until just tender, about 8 minutes. Using tongs, remove corn from cooking liquid. Place on plate; reserve 1/2 cup corn cooking liquid. Cut corn kernels from cobs and reserve 4 cups (save remaining corn for another use).
Preheat oven to 350°F. Combine oil, lemon, crushed garlic, and rosemary in medium ovenproof pot. Attach deep-fry thermometer to side of pot; heat oil to 150°F. Carefully lower swordfish into oil. Transfer pot to oven; poach fish uncovered until just firm to touch, about 15 minutes.
Meanwhile, heat large nonstick skillet over medium heat. Add guanciale; sauté until almost crisp, 2 to 3 minutes. Add minced garlic and shallot; sauté until soft but not brown, about 3 minutes. Stir in reserved 4 cups corn and crushed red pepper. Add butter and 2 tablespoons reserved corn cooking liquid; stir until mixture is moist and creamy, adding more cooking liquid by tablespoonfuls if dry, about 5 minutes. Stir in chives and thyme. Season with sea salt and pepper.
Divide corn among 4 shallow bowls. Top each with swordfish steak. Sprinkle with sea salt; drizzle with chive oil.
What to drink:An aromatic, medium-bodied whitelike the Alois Lageder 2009 Vogelmaier Moscato Giallo (Italy, $29) would be perfect.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2929.44 Kcal (12265 kJ)
Calories from fat	2759.82 Kcal
		% Daily Value*
Total Fat	306.65g	472%
Cholesterol	115.23mg	38%
Sodium	630.99mg	26%
Potassium	696.69mg	15%
Total Carbs	24.48g	8%
Sugars	4.16g	17%
Dietary Fiber	4.19g	17%
Protein	32.44g	65%
Vitamin C	21.3mg	35%
Iron	81.5mg	453%
Calcium	20.1mg	2%

Amount Per 100 g
Calories	470.48 Kcal (1970 kJ)
Calories from fat	443.24 Kcal
		% Daily Value*
Total Fat	49.25g	472%
Cholesterol	18.51mg	38%
Sodium	101.34mg	26%
Potassium	111.89mg	15%
Total Carbs	3.93g	8%
Sugars	0.67g	17%
Dietary Fiber	0.67g	17%
Protein	5.21g	65%
Vitamin C	3.4mg	35%
Iron	13.1mg	453%
Calcium	3.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.