# Sous Vide Swordfish with Early Girl Tomato–Peach Salsa, Corn on the Cob, and Long-Cooked Beans > Gently cooked swordfish gets a quick sear and a generous spoonful of juicy Early Girl tomatoes, ripe peaches, lime, and cilantro. Sweet corn and olive-oil-braised green and Romano beans round out a late-summer plate, with tender vegetables balancing the bright, fresh salsa. - URL: https://www.chezjk.com/recipes/sous-vide-swordfish-with-early-girl-tomato-frog-hollow-peach-salsa-corn-on-the-c - Author: Jonathan Katzman - Cooked and photographed: 2025-08-29 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Sous Vide Swordfish with Early Girl Tomato–Peach Salsa, Corn on the Cob, and Long-Cooked Beans](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fb79dec8b3ba7b99f.jpg) ## Sous Vide Swordfish Controlled cooking keeps lean swordfish from drying out, while a very brief sear adds savory flavor without a thick overcooked outer layer. ### Ingredients - 1.5 lb swordfish steaks, about 1 inch thick, cut into 4 portions - 1 tsp kosher salt, plus more to taste - 0.25 tsp freshly ground black pepper - 1 tbsp extra-virgin olive oil - 1 tbsp ghee ### Instructions 1. Heat a sous vide bath to 145°F / 63°C. Remove any tough skin from the swordfish and season with salt and pepper. 2. Bag the fish with the olive oil in a single layer, using separate bags if needed. Seal gently without compressing the steaks. 3. Submerge fully and cook for 60–75 minutes for 1-inch-thick steaks. Keep the portions separated so water circulates around each bag. 4. Remove the fish from the bags and blot thoroughly dry. Heat the ghee in a heavy skillet over medium-high heat until shimmering. 5. Sear for 30–45 seconds per broad side, just until lightly golden. Check that the thickest portion reaches 145°F; if needed, finish gently over low heat. Serve immediately, whole or broken into large pieces. ### Notes - Thickness, rather than total weight, determines sous vide timing. These timings are for refrigerated, fully thawed 1-inch steaks; thicker steaks need longer. - Swordfish is a high-mercury fish and is not recommended for pregnant or breastfeeding people or young children. ## Early Girl Tomato and Peach Salsa Tomato acidity and lime sharpen the peaches' sweetness, making a juicy topping that complements the meaty fish without overpowering it. ### Ingredients - 1 lb ripe Early Girl tomatoes - 2 medium ripe but firm yellow peaches, preferably Frog Hollow - 1 small shallot, finely diced - 0.5 jalapeño, seeded and finely chopped - 0.33 cup roughly chopped cilantro leaves and tender stems - 1.5 tbsp fresh lime juice, plus more to taste - 1 tbsp extra-virgin olive oil - 0.5 tsp kosher salt, plus more to taste ### Instructions 1. Combine the shallot, jalapeño, lime juice, and salt in a bowl. Let stand for 5 minutes to soften the shallot's bite. 2. Core the tomatoes and cut into roughly 1/2-inch pieces. Pit the peaches and cut into similar pieces, leaving the skins on. 3. Gently fold the tomatoes and peaches into the shallot mixture with the olive oil and cilantro. 4. Let stand for 10 minutes, then taste and adjust salt and lime. Spoon over the fish with a little of the accumulated juice. ### Notes - If the tomatoes release a great deal of liquid, use a slotted spoon for most of the salsa, then add only enough juice to dress the fish. - For the best texture, combine within 30 minutes of serving. ## Corn on the Cob Brief steaming keeps peak-season corn juicy and crisp, with a little butter carrying its sweetness. ### Ingredients - 4 ears fresh sweet corn, husks and silk removed - 2 tbsp unsalted butter - to taste kosher salt ### Instructions 1. Bring 1 inch of water to a boil in a wide covered pot fitted with a steaming rack. 2. Add the corn, cover, and steam for 6–8 minutes, until the kernels are bright, plump, and tender but still pop when bitten. 3. Rub the hot ears with butter and season lightly with salt. Serve whole. ## Long-Cooked Green and Romano Beans Slow cooking takes both bean varieties past crisp-tender to silky and deeply savory. Olive oil and softened onion coat the beans, while a small finish of vinegar keeps them lively. ### Ingredients - 0.75 lb green beans, stem ends trimmed - 0.75 lb Romano beans, trimmed and strings removed if needed - 1 medium yellow onion, thinly sliced - 4 cloves garlic, thinly sliced - 0.25 cup extra-virgin olive oil - 0.75 cup water, plus more as needed - 0.75 tsp kosher salt, plus more to taste - 0.25 tsp freshly ground black pepper - 2 tsp red wine vinegar, plus more to taste ### Instructions 1. Cut the Romano beans into 2–3-inch lengths; halve any very long green beans. 2. Warm the olive oil in a wide, heavy pot over medium-low heat. Add the onion and a pinch of the measured salt, and cook for 8–10 minutes until soft and translucent. Add the garlic and cook for 1 minute without browning. 3. Add both kinds of beans, the remaining salt, pepper, and water. Turn to coat, bring to a gentle simmer, and cover. 4. Cook over low heat for 45–60 minutes, turning occasionally, until the beans are olive-green, completely tender, and easily cut with the side of a spoon. Add water a few tablespoons at a time if the bottom starts to dry. 5. Uncover and simmer for 5 minutes if needed to reduce excess liquid to a glossy coating. Stir in the vinegar and adjust the seasoning. Serve warm rather than piping hot. ### Notes - Do not stop at crisp-tender: the soft texture is the point of this side. - These beans can be made a day ahead and gently reheated with a splash of water. ## Overall Timing / Workflow The beans and sous vide fish take roughly the same time, leaving the final minutes for steaming corn and quickly searing the fish. ### Instructions 1. 0:00 — Heat the sous vide bath. Trim the beans and slice the onion and garlic. 2. 0:10 — Start softening the onion for the beans. Season and bag the fish. 3. 0:20 — Add the beans and water to their pot, cover, and begin the slow braise. Put the fish in the heated bath. 4. 0:55 — Prepare the salsa ingredients and shuck the corn. 5. 1:05 — Mix the salsa. Check the beans for tenderness and moisture. 6. 1:15 — Steam the corn and finish the beans with vinegar. Keep both warm. 7. 1:20–1:35 — Once the fish has cooked for 60–75 minutes, dry and sear it, check its final temperature, and plate immediately. ### Notes - If the beans need extra time, let the finished corn rest covered while they soften; delay removing the fish from its bath until you are ready to sear. ## Plating Keeping the vegetables separate preserves their contrasting textures, while spooning salsa directly over the fish lets its juices act as the sauce. ### Instructions 1. Place a swordfish portion on each plate, or separate it into a few large pieces. 2. Spoon the tomato–peach salsa over the fish, adding a little of its juice. 3. Mound the long-cooked beans alongside and place a buttered ear of corn diagonally across the remaining space. 4. Serve immediately while the fish and corn are hot and the salsa is fresh. ## Leftover Path Gentle reheating protects the cooked fish, and storing the salsa separately keeps its acidity from changing the fish's texture. ### Instructions 1. Refrigerate all components within 2 hours in separate covered containers. Eat the salsa within 1 day for best texture and the fish, corn, and beans within 3 days. 2. For a cold lunch, flake the chilled swordfish and combine with corn cut from the cob and the remaining salsa just before eating. 3. Reheat the beans covered over low heat with a splash of water. If serving the fish hot, reheat gently, covered with a little water, to 165°F; avoid a second hard sear. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.