Sous Vide STEAKS OF THE SEA 3 ways Swordfish | Sous Vide Everything

These are the steaks of the sea and my cousin Maumau, never had it. Today I cooked them 3 ways to find out which one is best. Deep fried, pan seared and torch seared right after cooking them sous vide. After this experiment I will tell you if you never had swordfish it is amazing and you should!

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HOW TO COOK SWORDFISH SOUS VIDE
I cooked it for 30mins @ (130°F / 54°C)

BEURRE BLANC SAUCE *
2 Shallots
1 Stick of Butter (8tbsp)
1 tbsp Capers
2 Cloves of Garlic
Juices from the Bag
4 tbsp White Wine
1 tbsp Dijon Mustard
4 tbsp Heavy Cream
1/2 Lime Juice
No salt or pepper needed as bags from the juice will be strong.

Swordfish by Grand Western Steaks
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

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#Swordfish #SousVide #Sauce