Sous Vide Halibut
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 10 mins
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Servings
2
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Calories
289 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Halibut
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Firm-fleshed halibut is effortlessly softened through sous vide cooking. The result is a perfectly cooked piece of fish that flakes easily and melts in your mouth.
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Ingredients
- 2 halibut filets (preferably thick filets, 8 oz each)
- salt and pepper, to taste
- 1 teaspoon lemon zest
- 3 tablespoon salted butter, divided
- 4 prigs thyme
- 2 cloves garlic, smashed
Instructions
- If your halibut filets have the skin on, remove it with a filet knife. Remove any bones.
- Pat the halibut filets dry with paper towels. Season all over with salt, black pepper, and lemon zest.
- Place the seasoned halibut filets in small individual vacuum bags. Place ½ tablespoon of butter, 2 sprigs of thyme, and 1 clove of garlic per filet/bag.
- Seal the bags with a vacuum sealer. Refrigerate the bags of halibut for 3-4 hours before cooking. This allows the salt to tenderize the fish.
- Fill a large pot or other large container with water. Heat the sous vide machine to 125°F. Place the bags with halibut in the heated water bath and cook for 1 hour.
- Remove the bags from the water bath. Remove the halibut filets from the bags and pat them dry with paper towels.
- Heat a cast iron skillet over medium-high heat. Add 2 tablespoons of butter to the pan and let it melt.
- Place halibut filets in the hot skillet and cook for 1-2 minutes per side or until the outside has been browned. Use a fish spatula to carefully flip the fish in the pan.
- Remove the filets from the pan. While the halibut rests, drizzle the hot butter from the pan over the top and a squeeze of fresh lemon juice. Let the fish rest for 5 minutes before serving. Enjoy!
Equipments used:
Notes
- You can use any firm, white fish fillets (like cod or seabass) you have available to you in place of halibut.
- It's important to not add too much acid to the fish while it cooks, otherwise it can become mushy. This recipe uses a small amount of lemon zest during the cooking process with a squeeze of lemon juice at the end to brighten the flavor.
- You can use other fresh herbs like rosemary or oregano in place of thyme. You can also omit the herbs completely.
- While using the sous vide method without a vacuum sealer requires a bit more effort, you can accomplish it. The water displacement method uses water to remove the air from a ziploc bag instead of using a vacuum bag.
- Using a machine eliminates the guesswork in sous vide cooking by maintaining the water at a precise temperature, but you can achieve it without one. Check out this resource on sous vide cooking without a machine.
- A cast iron skillet is the perfect complementary piece of equipment for sous vide cooking. Since the fish is mostly cooked in the sous vide water bath, you need a very hot pan to quickly sear the fish without overcooking it.
- While you can use a normal spatula for flipping fish, I highly recommend investing in a fish spatula if you cook a lot of fish!
- If your vacuum bags have a smooth side and a textured side, make sure the presentation side (top of the fish filet) is on the smooth side for a more polished presentation.
- When using the sous vide cooking method for fish, there's a fine line between perfectly cooked and mushy. Don't cook the fish in the water bath for more than 1 hour for perfectly cooked halibut!
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
2g
(1%)
Protein
43g
(86%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
134mg
(45%)
Sodium
368mg
(15%)
Potassium
1015mg
(29%)
Fiber
0.5g
(2%)
Sugar
0.1g
(0%)
Vitamin A
510IU
(10%)
Vitamin C
5mg
(6%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 43g | 86% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 134mg | 45% |
| Sodium | 368mg | 15% |
| Potassium | 1015mg | 22% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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