We started with a thick slice of swordfish and broke it down into three separate parts. This lets us think of three separate preparations and dishes based on the structure of the fish. We have the center loin, which we marinated in citrus olive oil. There is the belly section of the swordfish, which is rubbed with a 5-Mexican-chile condiment. The triangular piece, which is fatty and a bit coarser in texture, is rubbed with our garlic-bacon fat-olive oil blend. We cooked all three pieces in the CVap at 52.5°C for 20 minutes. When the fish was cooked, we were able to apply finishing touches to each cut: the loin was sliced and lightly dressed, the belly glazed with a roasted chicken jus, and the triangular piece grilled and basted with more of the garlic-bacon fat-olive oil. The whole is much better when it is broken down into its parts.
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