Sword fish

I did two small sword fish steak, about 1-1/2" thick. I sprinkled both with a mix of equal parts of sea salt, granulated garlic, granulated onion and pepper. I added about a teaspoon or so of lime juice to two vacuum bags and packed the sword fish. I cooked them at 130 for about 40 minutes. Then I seared it on both sides for two minutes in a cast iron pan with a little olive oil.

Turned out tender, but not mushy, flavorful, and worth doing again. No pics. It got eaten too fast.

Huhwhat, thanks for trying the swordfish, had to be great. That’s next for me.