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

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