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

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

• 60ml extra-virgin olive oil

• 1/4 cup chopped fresh chives

• 5 medium ears of white corn, husked

• 950ml extra-virgin olive oil

• 1 lemon, thinly sliced

• 4 peeled garlic cloves

• 2 crushed, 2 minced

• 1 large fresh rosemary sprig

• 110g swordfish steaks

• 240ml 1/3-inch cubes guanciale or pancetta (Italian bacon)

• 1 tablespoon minced shallot

• 1 teaspoon dried crushed red pepper

• 1 tablespoon butter

• 2 tablespoons chopped fresh chives

• 1 tablespoon 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.

How to make Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil

Combine oil and chives in blender and puree until smooth. Season chive oil to taste with salt and pepper.

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 120ml corn cooking liquid. Cut corn kernels from cobs and reserve 950ml (save remaining corn for another use).

Preheat oven to 177°C. Combine oil, lemon, crushed garlic, and rosemary in medium ovenproof pot. Attach deep-fry thermometer to side of pot; heat oil to 66°C. 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 900g 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.

An aromatic, medium-bodied white—like the Alois Lageder 2009 "Vogelmaier" Moscato Giallo (Italy, $29)— would be perfect.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.