Swordfish with romesco sauce recipe

Ingredients

• 4 swordfish portions, about 6 ounces each (170 grams)
• ½ teaspoon paprika
• ¼ teaspoon ground coriander
• 2 tablespoons olive oil

• ½ cup roasted red peppers, coarsely chopped
• 3 tomatoes, preferably plum, coarsely chopped
• ½ cup roasted almonds
• ¼ cup fresh parsley
• 1 tablespoon olive oil
• ½ tablespoon paprika
• ¼ teaspoon cayenne pepper powder
• 2 cloves garlic
• 1 tablespoon fresh lemon juice

• 2 pounds asparagus, ends trimmed off (900 grams)
• 1 tablespoon minced garlic
• Lemon zest
• Lemon zest

For the Swordfish
1. Preheat a water bath to 130°F (54.4°C).
2. Mix the spices together in a bowl. Salt and pepper the swordfish then sprinkle with the spice mixture. Place in the sous vide bag with the olive oil and lightly seal. Let the fish sit for 30 minutes for the dry brine to take effect then place in the water bath and cook for 15 to 45 minutes, until heated through.
For the Romesco Sauce
3. Place two thirds of the red peppers and the 3 tomatoes into a blender. Add the almonds, parsley, olive oil, paprika, cayenne, garlic and lemon juice. Blend until relatively smooth. Salt and pepper to taste. Add the remaining red pepper and tomato then blend until just broken up.
For the Asparagus
4. Preheat an oven to 400°F (200°C).
5. Toss the asparagus and garlic with olive oil then salt and pepper it. Place on a roasting sheet then cook, stirring once or twice, about 20 to 30 minutes or until tender. Remove from the heat.
To Assemble
6. Take the swordfish out of the bag and dry it thoroughly using paper towels or a dish cloth. Sear one side over high heat just until browned, 1 to 2 minutes. Remove from the heat.
7. Place some asparagus on a plate and top with the swordfish. Spoon Romesco sauce on top and sprinkle with the lemon zest. Top with the basil leaves, drizzle with olive oil then serve.