I've never tried swordfish sous vide. It a pretty firm-fleshed fish. I usually sous vide the more delicate fleshed fish, like salmon, which I like medium to medium-rare. Try an internet search for "sous vide swordfish". I've seen 130 for 30-45 minutes, or 140 for 30 minutes. I'm thinking swordfish might need a little more cook to get tender.