Oil-Poached Swordfish

Menu Part: 
Cuisine Type: 

Grilled swordfish can get very dry, very quickly. This oil-poaching method of preparation will cook the steaks slowly, and reward you with a moist, flavorful fish.


1⁄2 cup extra-virgin olive oil
1⁄2 cup canola oil
12 cracked black peppercorns
Grated zest from 1 lemon
3 bay leaves
3 sprigs fresh thyme
2 sprigs fresh rosemary

4 center-cut swordfish steaks (6 oz. each)
Salt and pepper, to taste

Poaching Liquid:
About 6 cups canola oil
About 2 cups extra-virgin olive oil
1⁄2 head unpeeled garlic,
cut horizontally

Preserved Lemon Sauce:
Rind of 1 preserved lemon, finely chopped
2 tbsp. finely chopped green Sicilian-style olives
1⁄2 cup stock
1 tsp. preserved lemon liquid
1 tbsp. butter
1 tbsp. each chopped fresh parsley and chives
Salt and pepper, to taste

Gnocchi sautéed with pickled ramps, chorizo, and hen-of-the-woods mushrooms


1. In a casserole or baking dish, combine oils, peppercorns, lemon zest, bay leaves, thyme, and rosemary. Submerge swordfish steaks in oil mixture. Refrigerate and marinate overnight, or at least 2-3 hr.

2. Season fish steaks with salt and freshly ground pepper; grill briefly in two directions to make cross marks on both sides of steaks. Remove from grill.

3. Into a stainless steel, heavy-bottomed pot, pour enough canola and olive oil to cover fish steaks (using a three- parts to one-part ratio). Add garlic. Over low to medium heat, slowly bring the oil temperature up to 110°F. Place grilled steaks into poaching oil and simmer until fish is cooked through, about 5-10 min.

4. Meanwhile, prepare Preserved Lemon Sauce: In a small saucepan, combine chopped lemon rind, olives, stock, and lemon liquid. Simmer over medium heat until heated through. Right before serving, swirl in butter and herbs; season with salt and pepper.

5. For service, place fish steaks on a bed of sautéed gnocchi; spoon preserved lemon sauce on top.

Source: By Chef Brian Bistrong

More From FoodService Director

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

Industry News & Opinion

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

FSD Resources