# Sword fish

**URL:** https://community.anovaculinary.com/t/sword-fish/20404
**Category:** Anova Precision® Cooker
**Created:** [March 8, 2019, 2:09am UTC](https://community.anovaculinary.com/t/sword-fish/20404 "2019-03-08T02:09:01Z")
**Posts on this page:** 2
**Page:** 1

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### Author: ![Huhwhat](https://avatars.discourse-cdn.com/v4/letter/h/7bcc69/32.png) [@Huhwhat](https://community.anovaculinary.com/u/Huhwhat)
#### Post date: [March 8, 2019, 2:09am UTC](https://community.anovaculinary.com/t/sword-fish/20404/1 "2019-03-08T02:09:02Z")

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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.

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### Author: ![Bill\_Lynch](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bill_lynch/32/1389_2.png) [@Bill\_Lynch](https://community.anovaculinary.com/u/Bill_Lynch)
#### Post date: [March 8, 2019, 12:29pm UTC](https://community.anovaculinary.com/t/sword-fish/20404/2 "2019-03-08T12:29:56Z")

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