Sous Vide Swordfish Steak

Tess Geer


The new generation of Sous Vide appliances attach to your own stock pot and make Sous Vide cooking accessible to the home chef. I love mine! This recipe delivers moist, flavorful perfectly done swordfish steak for one (or more as you wish!). You can find my Lemon Garlic Butter recipe on Just A Pinch.


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1 or more
10 Min
30 Min
Stove Top


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  • 1
    swordfish steak, fresh or thawed
  • 2 tsp
    old bay seasoning
  • 2 tsp
    lemon parsley butter
  • 1 sprig(s)
    fresh dill
  • 1 slice
  • 1/2 tsp
    gourmet salt blends rosemary, lemon & garlic salt

How to Make Sous Vide Swordfish Steak


  1. Rinse steak and pat dry. Rub both sides with Old Bay. Place a vacuum sealing bag. Place butter on top of steak. Add fresh dill and top with lemon slice. Vacuum seal.
  2. Bring Sous Vide bath to 135 F. Immerse swordfish steak. Sous Vide for a minimum of 30 minutes.
  3. While swordfish is in the Sous Vide, oil your grill or grill pan. Ten minutes prior to removing swordfish from vacuum bag, preheat grill over high heat. Remove swordfish from bag and immediately place on grill. Cook just long enough to create grill marks, approximately five minutes per side.
  4. Remove to a warm plate, sprinkle with salt, fresh parsley and garnish with a fresh lemon wedge if desired. Serve immediately.

Printable Recipe Card

About Sous Vide Swordfish Steak

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Wheat Free
Other Tags: Quick & Easy, Healthy

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