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

Name: Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil
Prep time: 35 minutes
Total time: 50 minutes
Yield: 4 Servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 cup chopped fresh chives; 5 medium ears of white corn, husked; 4 cups extra-virgin olive oil; 1 lemon, thinly sliced; 4 peeled garlic cloves; 2 crushed, 2 minced; 1 large fresh rosemary sprig; 4 6-ounce swordfish steaks; 1 cup 1/3-inch cubes guanciale or pancetta (Italian bacon); 1 tablespoon minced shallot; 1 teaspoon dried crushed red pepper; 1 tablespoon butter; 2 tablespoons chopped fresh chives; 1 tablespoon fresh thyme leaves; Fine sea salt

By Ethan Stowell Anchovies Olives Seattle WashingtonPhotography by Elinor Carucci

August 4, 2010

Image may contain Plant Food Produce Vegetable Bean and Lentil

Recipe notes