Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil

Ingredients

• •¼ cup extra-virgin olive oil
• •¼ cup chopped fresh chives
• •5 ears white corn
• •4 cups extra-virgin olive oil
• •1 whole lemon
• •4 cloves garlic
• •1 sprig rosemary
• •4 steaks swordfish steaks
• •1 cup guanciale
• •1 tablespoon shallot
• •1 teaspoon crushed red pepper
• •1 tablespoon butter
• •2 tablespoons chopped fresh chives
• •1 tablespoon thyme leaves
• •to taste sea salt
• •ingredient info

Cooking Instructions

1. 1.

   Combine oil and chives in blender and puree until smooth. Season chive oil to taste with salt and pepper.

   5 min

2. 2.

   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 kernels from cobs and reserve 4 cups (save remaining corn for another use).

   15 min

3. 3.

   Preheat oven to 350°F. Combine oil, lemon, crushed garlic, and rosemary in medium ovenproof pot. Attach deep-fry thermometer to side of pot; heat oil to 150°F. Carefully lower swordfish into oil. Transfer pot to oven; poach fish uncovered until just firm to touch, about 15 minutes.

   25 min

4. 4.

   Meanwhile, heat large nonstick skillet over medium heat. Add guanciale; sauté until almost crisp, 2 to 3 minutes. Add minced garlic and shallot; sauté until soft but not brown, about 3 minutes. Stir in reserved 4 cups corn and crushed red pepper. Add butter and 2 tablespoons reserved corn cooking liquid; stir until mixture is moist and creamy, adding more cooking liquid by tablespoonfuls if dry, about 5 minutes. Stir in chives and thyme. Season with sea salt and pepper.

   15 min

5. 5.

   Divide corn among 4 shallow bowls. Top each with swordfish steak. Sprinkle with sea salt; drizzle with chive oil.

   5 min

6. 6.

   An aromatic, medium-bodied white-like the Alois Lageder 2009 "Vogelmaier" Moscato Giallo (Italy, $29)- would be perfect.