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 tablespoon butter
  • 1 lemon
  • Guanciale (salt-cured pork jowl) is available at specialty foods stores and from zingermans.com. Pancetta (Italian bacon) makes a good substitute.
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon dried crushed red pepper
  • 1 large fresh rosemary sprig
  • ¼ cup fresh chives
  • + 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
    • 2 tablespoons fresh chives
    • 1 tablespoon fresh thyme leaves
    • Fine sea salt

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network