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

View full recipe at Epicurious

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