Simple Pan-Seared Sous Vide Halibut

55°C (131° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty
Nomiku
Source

Introduction

An easy, quick, and delicious meal. Sous vide fishes typically take about 15-20 minutes, so if you're ever crunched for time and want something perfectly cooked, you've found it.

Ingredients

  • 4 (8-oz) pieces of halibut, no more than 1 1/2 inches thick
  • Kosher salt to taste
  • 2 teaspoon extra virgin olive oil
  • 4 lemon wedges

Comments

Be the first to comment on this recipe.

Introduction

An easy, quick, and delicious meal. Sous vide fishes typically take about 15-20 minutes, so if you're ever crunched for time and want something perfectly cooked, you've found it.

Directions

  1. Preheat your water bath to 55ºC (131ºF).
  2. Season halibut with salt and coat with 1 teaspoon of the olive oil (using a brush or your fingers). Seal in a 1-gallon freezer zip bag using the water displacement method.
  3. Lower bagged halibut into the water bath and cook for 15 minutes.
  4. Remove the bag from your bath. Carefully transfer the cooked halibut to a paper towel-lined plate or tray to blot away any moisture. (Note: the cooked fish is extremely delicate, so it will flake apart very easily—a fish spatula is a good tool to use here.)
  5. Heat a nonstick pan over medium heat with the remaining 1 teaspoon of olive oil until the oil shimmers.
  6. Place the halibut pieces in the pan and sear until light golden brown, about 1-2 minutes.
  7. Carefully flip each piece of the halibut, and cook 30 seconds more.
  8. Transfer halibut pieces to plates, garnish each with a lemon wedge, and serve with your choice of sides.

Comments

Be the first to comment on this recipe.