Sous Vide Halibut Fish Tacos

54°C (129.2° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty

Ingredients

  • 1 filet Halibut
  • 1 Serrano Pepper
  • 1 Red Chili Pepper
  • 1 Tablespoons Fresh Lime Juice
  • 1 tsp of Lime Zest
  • 1 cup Warm Water
  • 2 tbs sea salt
  • 1 Tablespoon Honey
  • 1 Tablespoon Olive Oil
  • Salt and Pepper to taste
  • Cilantro - rough chop
  • 4 Flour Tortillas

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Directions

  1. To make the salsa, roast peppers in the oven on broil about 8 minutes on each side until whole peppers are blackened. Remove and put in a bowl and cover so that the peppers will steam their skins off, takes around 5 minutes.
  2. Remove skin and seeds. Chop peppers to small dice, add lime juice, zest, honey, olive oil, salt, and pepper and let rest in fridge for at least 30 minutes.
  3. Set your Nomiku water bath to 54°C (129°F). Bag halibut in a zip bag with 1 cup warm water and 2 teaspoons salt. Sous vide for 15 minutes.
  4. Remove halibut from water bath, take out of bag, and dry with paper towel. Warm your tortillas and top with fish, salsa, some chopped cilantro. Add more salt and pepper if desired.

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