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

Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil
Photo by Elinor Carucci

Ingredients

  • 1 lemon
  • 1 tablespoon butter
  • 2 tablespoons fresh chives
  • 1 tablespoon fresh thyme leaves
  • Fine sea salt
  • ¼ cup fresh chives
  • 1 large fresh rosemary sprig
  • + 9 more ingredients
    • 4 6-ounce swordfish steaks
    • 1 cup 1/3-inch cubes guanciale or pancetta (Italian bacon)
    • 5 medium ears of white corn
    • 4 cups extra-virgin olive oil
    • 4 cloves garlic
    • 1 tablespoon shallot
    • 1 teaspoon dried crushed red pepper
    • ¼ cup extra-virgin olive oil
    • Guanciale (salt-cured pork jowl) is available at specialty foods stores and from zingermans.com. Pancetta (Italian bacon) makes a good substitute.

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 1/2 cup corn cooking liquid. Cut corn ...

View full recipe at Epicurious

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