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

• 60ml de aceite de oliva virgen extra

• 1/4 taza de cebollinos frescos picados

• 5 medium ears of white corn, husked

• 950ml extra-virgin olive oil

• 1 limón, en rodajas finas

• 4 peeled garlic cloves

• 2 crushed, 2 minced

• 1 large fresh rosemary sprig

• 110g swordfish steaks

• 240ml 1/3-inch cubes guanciale or pancetta (Italian bacon)

• 1 cucharada de chalota picada

• 1 cucharadita de pimiento rojo triturado seco

• 1 cucharada de mantequilla

• 2 cucharadas de cebollino fresco picado

• 1 cucharada de hojas de tomillo fresco

• Sal marina fina

• Ingredient info: Guanciale (salt-cured pork jowl) is available at specialty foods stores and from zingermans.com. Pancetta (Italian bacon) makes a good substitute.

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

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 120ml corn cooking liquid. Cut corn kernels from cobs and reserve 950ml (save remaining corn for another use).

Preheat oven to 177°C. Combine oil, lemon, crushed garlic, and rosemary in medium ovenproof pot. Attach deep-fry thermometer to side of pot; heat oil to 66°C. Carefully lower swordfish into oil. Transfer pot to oven; poach fish uncovered until just firm to touch, about 15 minutes.

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 900g 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.

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

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

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.