Gourmet Sous Vide Halibut & Zucchini

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

halibut fillets

🥗Healthier: cod fillets

💰Cheaper: tilapia fillets

Cod is lower in cost and still has a mild flavor.

Preheat the sous vide water bath to 140°F (60°C).

Season the halibut fillets with sea salt.

Simmer stock in a saucepan and whisk in whole butter, saffron, and fresh orange zest.

Marinate zucchini by placing it in a pouch with kosher salt, lemon zest, and parsley.

Vacuum seal the zucchini pouch.

Add the halibut to a separate pouch, spacing the fillets evenly.

Pour the warm marinade over the halibut in the pouch and vacuum seal it.

Prepare the tomato compost by adding fresh tomatoes, kosher salt, fresh basil, and toasted garlic in olive oil to another pouch and vacuum seal it.

Place the zucchini pouch in the sous vide bath and cook for 12 minutes.

After 12 minutes, add the halibut and tomato compost pouches to the sous vide bath and cook for another 12 minutes.

Remove the zucchini from the pouch and use a sharp vegetable peeler to create ribbons.

Plate the zucchini ribbons as a base.

Remove the halibut from the pouch and place it on the plate.

Drizzle the cooking liquid over the halibut and garnish with the tomato basil compost and fresh mint.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens