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

  • 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 tablespoon shallot
  • 4 cloves garlic
  • 4 cups extra-virgin olive oil
  • 5 medium ears of white corn
  • + 9 more ingredients
    • 1 cup 1/3-inch cubes guanciale or pancetta (Italian bacon)
    • 4 6-ounce swordfish steaks
    • 1 large fresh rosemary sprig
    • ¼ cup fresh chives
    • Fine sea salt
    • 1 tablespoon fresh thyme leaves
    • 2 tablespoons fresh chives
    • 1 tablespoon butter
    • 1 lemon

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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