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

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