Sous Vide and Seared Cod and Halibut from The Wild Alaskan Company

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option while still allowing for searing.

white wine

💰Cheaper: chicken broth

Chicken broth can provide moisture and flavor without the alcohol.

Take the cod and halibut fillets out of their individual packages.

Drizzle olive oil on each side of the fish and rub it in to coat evenly.

Sprinkle running wild seafood seasoning on both sides of the fish.

Place the seasoned fish into vacuum bags and seal them using a vacuum sealer for 40 seconds.

Preheat the sous vide machine to 134°F (56.7°C).

Set the timer for 40 minutes for the sous vide cooking process.

Once the sous vide is ready, submerge the vacuum-sealed bags of fish into the water bath.

After 40 minutes, carefully remove the fish from the bags, being gentle as the fish is delicate.

Preheat the Camp Chef sear box grill and clean the grill grates with a wet paper towel.

Spray the grill grates with Pam to prevent sticking.

Place the fish directly on the grill grates to sear one side.

Flip the fish to sear the other side until a nice crust forms.

Remove the fish from the grill and plate it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens