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

Ingredients

• 1 tablespoon butter 
• 5 medium ears corn white husked
• 2 tablespoons chives fresh chopped
• 1 tablespoon thyme sprigs fresh
• 4  garlic clove minced crushed peeled
• 1 cup seasoning cubes italian ( bacon)
• 1  optional: lemon thinly sliced
• 4 cups olive oil extra virgin extra-virgin
• 1 teaspoon pepper dried red crushed
• 1 large rosemary leaves fresh
• 4 servings sea salt fine
• 1 tablespoon shallots minced
• 24 ounce equal sizes of swordfish 

Equipment

• bowl
• oven
• pot
• tongs

Directions

1. Combine oil and chives inblender and puree until smooth. Seasonchive oil to taste with salt and pepper.
2. Cook cornin large pot of boiling salted water untiljust tender, about 8 minutes. Using tongs,remove corn from cooking liquid.
3. Place onplate; reserve 1/2 cup corn cooking liquid.
4. Cut corn kernels from cobs and reserve 4cups (save remaining corn for another use).
5. Preheat oven to 350°F.
6. Combine oil,lemon, crushed garlic, and rosemary inmedium ovenproof pot. Attach deep-frythermometer to side of pot; heat oil to150°F. Carefully lower swordfish into oil.
7. Transfer pot to oven; poach fish uncovereduntil just firm to touch, about 15 minutes.
8. Meanwhile, heat large nonstick skilletover medium heat.
9. Add guanciale; sautéuntil almost crisp, 2 to 3 minutes.
10. Addminced garlic and shallot; sauté until softbut not brown, about 3 minutes. Stir inreserved 4 cups corn and crushed redpepper.
11. Add butter and 2 tablespoonsreserved corn cooking liquid; stir untilmixture is moist and creamy, adding morecooking liquid by tablespoonfuls if dry,about 5 minutes. Stir in chives and thyme.Season with sea salt and pepper.
12. Divide corn among 4 shallow bowls.Top each with swordfish steak.
13. Sprinklewith sea salt; drizzle with chive oil.
14. An aromatic, medium-bodiedwhite—like the Alois Lageder 2009"Vogelmaier" Moscato Giallo (Italy, $29)—would be perfect.