This is another outstanding summertime recipe, using some delicious swordfish from Wulf’s Fish. This dish combines slightly spicy seasonings, the richness of coconut rice, and the tangy sweetness of mango salsa. The fish is also cooked sous vide for maximum flavor. Enjoy!

Swordfish

1 16oz fresh Wulf’s Fish swordfish filet, split in half
1 ½ Tbs blackened seasoning (recipe below or you can use store bought)
1 Tbs olive oil
2 Tbs canola or grapeseed oil (for searing)
Sous vide device
1 ziplock freezer bag or vacuum bags

Mango Salsa

3 ripe mangoes, skinned and diced
1 small red bell pepper, diced small
1 small orange bell pepper, diced small
1 small yellow bell pepper, diced small
1 large jalapeno pepper, diced small
1 small red onion, diced small
¼ cup cilantro leaves, roughly chopped
Kosher salt, to taste
Pinch of cayenne pepper
1 Tbs olive oil
Juice from 1 ½ limes

Coconut Rice

1 cup jasmine rice
14 oz coconut milk
¼ cup vegetable stock or water
Juice from half of lime
2 fresh thyme sprigs
1 garlic clove, crushed
½ tsp sea salt
½ tsp ground allspice
¼ tsp black pepper
1 Tbs fresh cilantro, finely chopped

Blackened Seasoning

2 Tbs smoked paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp fresh black pepper
1 tsp dried thyme
1 tsp dried oregano
1 tsp cayenne pepper

1 Tbs kosher or sea salt

Directions

Combine all the blackened seasoning ingredients in a small bowl and seal any unused leftovers in an airtight container for up to 3 months. In a large bowl and add all the salsa ingredients and stir until well mixed, cover and refrigerate for at least 1 hour. In a saucepan over medium high heat add the coconut milk, stock, thyme, garlic, allspice, salt, pepper, and bring to a boil. Add the rice, lime juice, and bring back to a boil. Reduce the heat to low, cover and simmer for 20 minutes or until the liquid has been absorbed. Remove from the heat and fluff with a fork. Discard the thyme sprigs and garlic and stir in the fresh cilantro, cover, and keep warm.

Pre-heat your sous vide bath to 130F/54.4C. Season the fish with a light dusting of the blackened seasoning and place into the ziplock bag with the olive oil. Using the water displacement method, place the bag into the water bath for 20-45 minutes. Gently remove the swordfish from the bag and pat dry with paper towels. Heat the grapeseed oil in a heavy bottom skillet over medium high flame. Season the fish with more of the blackened seasoning and sear the swordfish until it is browned, about one minute per side. Plate it with coconut rice, top it with mango salsa and serve immediately.