Perfect Sous Vide Halibut Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4 people
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Calories
182 kcal
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Course
Main Course, Dinner
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Cuisine
French
Perfect Sous Vide Halibut Recipe
Description
The Perfect Sous Vide Halibut Recipe centers on cooking fresh halibut filets in a precisely controlled water bath at 132°F (55.6°C). Before sealing in a bag using a water displacement technique, fillets are seasoned with salt, pepper, minced garlic, optional fresh thyme sprigs, and a slice of lemon, topped with butter. Cooking times range from 30 to 60 minutes depending on thickness, ensuring the fish cooks evenly and retains moisture without overcooking.
The gentle sous vide process results in halibut with a delicate, tender texture that flakes apart easily. After the sous vide bath, the fish is quickly seared in butter to develop a lightly crisp, golden exterior that contrasts the moist interior. This finishing step adds aromatic richness from the butter and complements the infused garlic and herbs.
This recipe serves well as a refined main dish, pairing nicely with light vegetables or grains. The sous vide technique makes it reliable and forgiving, ideal for a precise finish to a fresh halibut filet. Frozen halibut can be used with added cooking time, maintaining the same tenderness.
Ingredients
Sous Vide Halibut
- 1 pound halibut fresh, filet
- 1 clove garlic minced
- 2 tablespoons butter unsalted
- salt to taste (I used 1/2 teaspoon)
- black pepper to taste (I used 1/2 teaspoon
- 4 thyme optional, sprigs, fresh
- 5 lices lemon optional
For Searing
- 1 tablespoon butter unsalted
- parsley optional for serving, chopped
Instructions
- Preheat Sous Vide Machine: Add water to sous vide container or a large pot, set the Sous Vide Precision Cooker to 132°F (55.6°C).
- Season the halibut filets: Season both sides with salt and pepper. Add minced garlic, thyme and butter on top of each filet.
- Vaccum seal the halibut: Add sliced lemon and seasoned halibut filets into a zip-lock bag. Arrange them so that they stay in one single layer. (It’s important to cook them in one layer; if your bag is not big enough, use multiple bags.)
- Vacuum seal it using “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Sous vide cook halibut: Cook the halibut filets in the warm water bath for 30-45 minutes for 1-inch fillets, or 45-60 minutes for 1.5-inch fillets. (Make sure any part of the fish is completely submerged in the water, if you find your bag is half-floating, you can use sous vide weight magnets or kitchen metal tongs to secure it in place.)
- Remove the bag from the water bath and very gently take the halibut out of the bag. (Cooked halibut tends to fall apart very easily, I recommend using a fish spatula or your hands to carefully take it out of the bag and transfer to a plate.)
- Sear the fish: let your halibut cool down in the fridge for about 10 minutes. Then pat dry thoroughly with paper towels (It's important to dry it completely so that it can get browned properly in the skillet).
- Place the skillet on medium-high heat and add butter. When the butter is melted, carefully add the halibut filets to the skillet presentation-side down. Sear for 30 seconds, just to brown the surface. Remove from the skillet immediately.
- Sprinkle with chopped parsley and serve with lemon wedges.
Notes
- When using frozen halibut fillets, add an extra 15 minutes to the sous vide cooking time for the same tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 79mg | 3% |
| Potassium | 511mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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